Real English Fish and Chips with Yorkshire Beer Batter
I was taught how to cook fish and chips by my mum when I was about 12 years old; we were living in Hong Kong at the time and it was my mums way of treating us to a little bit of home as a treat! My mum had this recipe written down on the back of an old envelope stuck inside her Be-Ro cookbook from 1952 - I never use any other method now! One trick is to make sure that everything is prepared and assembled ready for frying takeoff!!! If you are cooking for two or more people, have your oven on with a lined tray to keep the fish and chips warm. If you really want to be totally authentic, cut up squares of greaseproof paper and sheets of newspaper - place the fish and chips onto the greaseproof paper and then into a sheet of newspaper. All you need now is a pickled onion, salt and malt vinegar! TIPS for CHIPS: I notice one reviewer had difficulty with the chips. Here are a few tips or tricks for chips: Make sure they are dried thoroughly. Make sure the fat is very hot - 190 degrees C. Certain potatoes are better for chipping, such as King Edwards, Desiree, Majestic, Maris Piper, and Romano. You can soak the chips for an hour before the first frying - it extracts excess starch, which helps in the crisping process! Always drain them thoroughly before serving. I hope these tips will help!
I was taught how to cook fish and chips by my mum when I was about 12 years old; we were living in Hong Kong at the time and it was my mums way of treating us to a little bit of home as a treat! My mum had this recipe written down on the back of an old envelope stuck inside her Be-Ro cookbook from 1952 - I never use any other method now! One trick is to make sure that everything is prepared and assembled ready for frying takeoff!!! If you are cooking for two or more people, have your oven on with a lined tray to keep the fish and chips warm. If you really want to be totally authentic, cut up squares of greaseproof paper and sheets of newspaper - place the fish and chips onto the greaseproof paper and then into a sheet of newspaper. All you need now is a pickled onion, salt and malt vinegar! TIPS for CHIPS: I notice one reviewer had difficulty with the chips. Here are a few tips or tricks for chips: Make sure they are dried thoroughly. Make sure the fat is very hot - 190 degrees C. Certain potatoes are better for chipping, such as King Edwards, Desiree, Majestic, Maris Piper, and Romano. You can soak the chips for an hour before the first frying - it extracts excess starch, which helps in the crisping process! Always drain them thoroughly before serving. I hope these tips will help!
- Carbohydrate 93.326721895665 g
- Cholesterol 0 mg
- Fat 0.76341283932 g
- Fiber 9.26692994729522 g
- Protein 11.426683009845 g
- Saturated Fat 0.1596281533575 g
- Serving Size 1 1 serving(s) (398g)
- Sodium 486.209642343 mg
- Sugar 84.0597919483698 g
- Trans Fat 0.2245758378375 g
- Calories 419 calories
Step-by-step
- Heat fat up in a chip pan or automatic deep fat fryer - mine has a chip setting which is 190degreesC.
- Peel the potatoes and cut into chunky sized chips.
- Rinse and dry thoroughly.
- Fry chips for about 3 minutes until soft but NOT coloured.
- Drain and shake well and set to one side.
- Put some flour onto a plate.
- Dredge the fish fillets in the flour thoroughly - this is VERY important, it stops the batter sliding off when fried!
- Leave the fish fillets in the flour whilst you make the batter.
- Some people say you should make the batter at least one hour before - I have found little difference - so make it before if it is convenient or now!
- Put flour, bicarbonate of soda, salt and pepper into a large roomy bowl.
- Add the beer gradually, stop when you have a thick coating type of batter.
- Drink any beer that is left!
- Whisk thoroughly until it is smooth and there are no lumps.
- Add the lemon juice OR a splash of malt vinegar if desired.
- Mix thoroughly again.
- Have your plates, newspaper or whatever ready for eating!
- Adjust deep fat fryer to fish frying temperature of 160degreesC.
- Take one fillet of fish at a time and holding it by the tail or thin end (!) swirl it around the batter until well coated - plunge into hot fat immediately.
- As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook - about 6 to 10 minutes depending on the thickness.
- Place onto a tray and keep warm in the oven.
- Turn up the heat setting to 190degreesC again and cook your chips until golden and crisp.
- Serve on plates or newspaper with salt & vinegar!
- All you need now is a pint of warm beer and Coronation Street on the TV to set the scene!
- This batter is great for small fish goujons, chicken goujons and also tempura vegetables too.
A Taste of Home: My Mum's Real English Fish and Chips
The aroma of freshly fried fish and chips always takes me back to my childhood in Hong Kong. Growing up, my mum, a true British expat, made fish and chips a regular treat. It was her way of bringing a piece of home to our life in a faraway land. Her recipe, scribbled on the back of an old envelope tucked inside her 1952 Be-Ro cookbook, has become my own treasured culinary heirloom. It's simple, it's classic, and it delivers the ultimate crispy, golden-brown, beer-battered delight. The secret, I've discovered, lies not just in the ingredients, but in the meticulous preparation and attention to detail.
One of my mum's most crucial tips was to have everything perfectly prepped before you even think about turning on the fryer. This is especially true if you're feeding more than just one hungry soul. Having a warm oven ready to keep the cooked fish and chips warm and crisp while you fry the rest is indispensable. For a truly authentic experience, you can even line your serving plates with greaseproof paper and newspaper – a nostalgic touch that adds to the overall charm of this traditional dish.
The chips themselves deserve special mention. My mum always emphasized the importance of thoroughly drying the potatoes after washing them. Using the right potato variety – think King Edwards, Desiree, or Maris Pipers – also makes a difference. And yes, the oil needs to be scorching hot – 190°C – to achieve that perfect crispness. If you really want to up your chip game, try soaking the cut potatoes in water for an hour before frying. This removes excess starch, leading to even crispier results. Finally, don't skimp on the draining; those soggy chips are a culinary crime!
The batter is where this recipe truly shines. The Yorkshire beer batter is light, airy, and perfectly complements the flaky fish. The key is to ensure the fish fillets are thoroughly dredged in flour before dipping them into the batter. This is a crucial step that prevents the batter from sliding off during frying. Making the batter a little ahead of time might help it develop its full potential, but I’ve found it equally delicious if mixed right before frying.
Now, for the frying itself. The temperature matters. Start with a lower temperature (160°C) for the fish, ensuring each fillet is coated evenly in the batter. Fry in batches, ensuring the oil doesn’t get overcrowded. Once golden brown and crispy, immediately move them to the preheated oven to keep warm while you tackle the chips. Then, crank the temperature back up to 190°C for the chips, until they are perfectly golden and crisp. Serve immediately, seasoned generously with salt and malt vinegar, and perhaps with a pickled onion on the side. A pint of warm beer and a good show on the telly make the perfect finishing touches!
This recipe is more than just fish and chips; it’s a taste of family, tradition, and happy memories. It's a recipe that transcends generations, connecting me to my mother and her love of simple, yet extraordinary, home cooking. Give it a try, and let the crisp sounds and golden aromas transport you, as they have transported me, to a little bit of home, wherever you may be. Don't forget to use the right kind of potatoes for those perfect chips, and make sure that batter is nice and thick, it will make all the difference.
And remember, don't hesitate to experiment! My mum's batter recipe also works wonders with chicken goujons and tempura vegetables. So, get creative and enjoy! And if you are a busy woman, don’t worry! This recipe might seem long but once you do it few times, you will be a pro in making perfect fish and chips in no time.
