Fried Seafood Susan'S Fish And Chips Recipe, Fried Seafood Susan'S Fish
No need to go down to your local chippy or search for a restaurant that makes real British-style fish and chips. This British Fish and Chips recipe produces that perfectly crispy and flavorful result you’re craving! Recreate the PERFECT British Fish & Chips right at home!
WHERE CAN YOU GET THE BEST FISH AND CHIPS?
Well, the jury is still out for me on that one. But my husband’s vote for the best fish and chips goes to Liverpool. Todd lived in Liverpool for a while and is admittedly biased, but I agree that they make some pretty excellent fish & chips. The particular place Todd’s referring to as his favorite closed down since our visit last year. That’s usually not a good sign. But whatever their reason for closing down, they did make some particularly good fish & chips.
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But aside from Todd’s vote for best fish & chips, Liverpool is a great city. We’re pretty obsessed with the Beatles and especially love walking around the Albert Docks at dusk. (By the way, growing up in Liverpool Paul McCartney was a huge fan of fish & chips. Well, that is until he became a vegetarian. But that’s another story.) Another nostalgic Liverpool pastime was our family tradition of eating at the Harry Ramsden restaurant each time we visited the city. I’m not sure we ever had fish & chips there, but Ramsden’s restaurant (their West Yorkshire location) earned the Guinness Book of Records title for having served 10,000 portions of fish & chips in a single day!
And food and the Beatles aside, the Scousers are some of the most down-to-earth and best-humored people you’ll find.
WHERE HAVE YOU HAD THE BEST FISH AND CHIPS? TELL US IN THE COMMENTS BELOW!
How to Make British Fish and Chips
Time to get to the fish and chips recipe!
For the Chips:
Heat the oven to 200 F.
Heat the oil in a deep fryer or a large heavy pan or Dutch oven until the temperature reaches over high heat until it reaches 325 degrees F.
Thoroughly drain the sliced potatoes and blot them with paper towels to remove excess water. Once the oil is 325 F carefully fry the potatoes in small batches to avoid overcrowding and fry for 2-3 minutes until pale and softened. Use a slotted spoon to remove them from the oil and let them cool to room temperature.
Increase the temperature to 375 degrees F. Carefully add the fries again, frying in small batches, until they are golden brown and crispy, another 2-3 minutes. Remove with a slotted spoon, place them on a baking sheet or roasting rack, sprinkle with salt while they’re still very hot, and place them in the warmed oven while you’re frying the fish.
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Blot the fish with paper towels to remove excess moisture. Thoroughly dredge all sides of the fish in the flour and shake off the excess.
Dip the fish into the beer batter to thoroughly coat all sides, allowing some of the excess batter to drip off (but not too much!)
For Frying: You can either use a deep fryer or you can use a medium-sized skillet and fill it with oil to a depth of about an inch.
For the BEST traditional-tasting fish & chips, use beef tallow! Follow this tutorial for rendering your own fat (it’s the same method for beef fat as it is for pork fat).
Heat the oil to between 350 F and 375 F, using a candy thermometer. Carefully drop the fish into the oil.
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Fry the fish in the deep fryer for 5-8 minutes or until nicely golden. If using a frying pan fry the fish for about 2-3 minutes on each side or until nicely golden.
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