Updated: Aug 20, 2021
Fish and chips are great for a takeaway night. After watching a cooking show, I felt inspired to try it for myself. Unfortunately, that day I was out of white potato so I had to use sweet potato. Gotta improvise sometimes right? I was really pushed out of my comfort zone. It was a hit with the family.
For a successful homemade fish and chips meal, you have to use right fish. After cooking this meal first hand, I can see why cod or haddock are used. They are not as oily as salmon or rainbow trout. I found that when you use very oily fish, you end up with a very thin layer of batter. I dipped a salmon steak in batter I made and compared it to the cod. The cod had a much thicker batter.
Furthermore, everything at the right temperature and ensure the batter has the correct amount of ingredients. I used a cooking thermometer to help me do this. In addition to this, I bought a deep frying pan from Amazon that does the trick. I will leave the link below for the deep frying pan. As long as you factor these elements above, you are onto a winning meal.
-4 pieces of Haddock/Cod
For the batter:
-50g of self raising flour
-50g of corn flour
-1 Egg white
-125ml sparkling water
For the pea and mint dip:
-1 Tbsp Butter
-1/2 tsp Mint
Put on the heated pan and pour oil (Temperature has to reach 200 degrees Celsius).
Wash and peel the potatoes.
Cut the potatoes into chips.
Make the batter for the fish.
Once the oil 200 degrees Celsius or higher put potatoes into the pan.
Once the chips have been fried, drain them off.
Put the chips in the oven to keep warm.
Cover the haddock/cod fillet in batter.
Cook at 200 degrees Celsius.
Drain the cooked haddock/cod and put in the oven.
Put one tbsp butter in a pot and melt.
Mix the garden peas in the butter.
Add 1/2 lemon
Mash the peas up with a fork or potato masher or put in a blender.
Add 1/2 tsp mint and stir until it is evenly balanced.
Serve the fish, chips and mint pea dip on a plate.
Here is the link for the deep frying pan: