Oh my Cod! Something Smells Fishy...

Summers are coming to a close in Britain. Days have started getting shorter and windier. Needless to say, the heart and the tummy, both feel like staying warm more often now. What can be better than something that soothes the palette and brightens the day? Crispy, comforting and simply irresistible, a plate of well done fish and chips is sure to put a smile on your face. Considered to be Britain's national dish, fish and chips smothered in salt and soused in vinegar, traditionally wrapped in a newspaper, can be enjoyed outdoors and is the closest that you can get to (feeling/being) British.

Though it is a quintessentially British take-away food, this recipe can be tried at home and can be a refreshing change from the age old "pakoda making ritual" on rainy days...

Ingredients

Fish - thick cod/haddock/hake fillets. Pomfret is a good substitute too.

To make the batter:

Flour - 225gm ( keep slightly extra for dusting)

Baking powder- 3tsp

Cold lager- 300ml

For the Chips:

Floury potatoes- 4-5 medium sized, cut into thick sticks (They taste the best! But you may choose to cut them into thin sticks if you wish to.)

Vinegar- 30ml

Sea Salt- to sprinkle

Peas- a few handfuls

Butter - a knob

Salt and freshly ground pepper

Lemon- 1no.

Vegetable/ Sunflower oil for deep frying

Method

Start by preparing the mushy peas by adding a knob of butter to a pan. When the butter melts, add peas to it and let them sweat slightly.

Squeeze half a lemon on it and add salt and freshly ground pepper. Mash the peas, until, of course, they become mushy! Keep it warm while you prepare your fish and chips.

For the fish, heat oil in a fryer till about 185-190 degrees.

Season the fish fillets by sprinkling some salt and pepper on both sides.

Whisk the flour, beer and baking powder together to make a thick batter (having consistency similar to double cream)

Dust each fillet in the extra flour and dip it into the batter coating it nice and even on both sides.

Gently lower the fillets into the oil, one by one, and cook until the batter looks crispy and golden. It takes about 4-5 minutes for each fillet, depending upon how many you are able to put in your fryer at once.

Now parboil the potato sticks in water so as to soften them a bit, while still retaining their shape. Fry the chips in the same oil until they form a crispy texture and golden brown colour. Remove excess oil by dabbing them with a paper towel.

Plate the fish and chips, together with the mushy peas, sprinkle some sea salt and/or a dash of vinegar and experience how this splash of colour and flavour uplifts your mood and brightens your day!

Love, Kshipra

Photo credits:

www.hollyexley.blogspot.com

www.swaussie.se

www.amazon.co.uk