English Style Fish and Chips

English style fish and chips are fun to make and eat!  This is a very  basic batter recipe, that will only take seconds to whip up!

Select your choice of fish to fry, I am using Ocean perch today! 

Make sure you dry your fillets well with some Kitchen Paper before you dip them in the batter.

This is a very simple batter recipe.  Two cups of all purpose flour, two teaspoons of baking powder, pinch of salt, and enough cold water to make the mix very loose.

Dip the fish in the batter, coat well and let the excess batter drip off for a few seconds!

Swish the batter coated fish in the hot oil for a few seconds until the batter in the oil starts to puff up, this will keep your fish from sinking straight to the bottom of the basket and sticking there. The cooked batter will keep it floating on top of the oil.  Then gently slide the fish into the hot oil. 

You can see how this fish is floating and not dropping to the bottom of the basket.

Repeat till the basket is full but not overcrowded.  You are going to cook off your fish in batches, so have the warming oven ready.  180F should do to hold your battered fish while you cook the rest off.

Turn your fish so all sides become golden.

Pull your fish out of the oil when the colour is perfect.

Dump them on your fries and put them back in the warming oven and carry on with the next batch.

When you have finished all your fillets you should have a nice golden pile of battered happiness to feed your peeps!

Plate and serve!

Pan fry a few fillets for the Paleo dieters!!!! 

You can always fry off a few sweet potatoe fries!  The oil is still hot!!!! 

Ingredients

Your choice of fish fillets

2 cups of All Purpose flour

2 teaspoons of baking powder

pinch of salt

cold water 

Directions

Combine flour and baking powder and salt in a large prep bowl.  Using a batter whip stir in water till the mix is very loose.  The batter should be very runny.  

Dip fillets into batter and coat thoroughly, lift out of batter and let the excess batter run back into the bowl. 

Swish your coated fillet in the hot oil, letting the  batter puff up as you swish.  This will allow the fillet to float on the oil instead of sinking directly to the bottom of the basket and sticking.  

Once the batter has puffed gently slide the rest of the fillet into the hot oil.

Repeat with next fillet until the basket is full but not over crowded.

Cook the fish until batter turns golden brown turning the fish occasionally so all sides brown!

Pull your battered fish from the oil when you like the look of them!

Cook fish in batches, keep the cooked ones warm in the oven set to 180 F.