The Spirit of Britain in Food

Good ole' FISH N' CHIPS!!!

The staple item of the British diet is unequivocally fish and chips (or french fries to us Americans). And rightly so, because they provide a quick, satisfying, and utterly delicious meal! Just look at that mouth-watering photograph and try to tell me that you wouldn't enjoy an old-fashioned portion of fish and chips in a paper cone. I didn't think so! They will sucker punch you in the gut until you succumb to their temptation, I guarantee it! And if you are not a great fan of fish, trust me, a portion of this will make you a convert.

 Now, you may be wondering how I know the details of such a wondrous British food when I'm entirely American, born and bred. I am currently living in the UK with my entirely British husband (and yes, he does have the most gorgeous accent). I have been here for approximately one year and, on many occasions, have been introduced to the local grub. 

Only a five minutes drive down the road, we are privileged to have access to the Black Country Living Museum. It is an open-air museum depicting the traditional skills and activities of the people who lived in the heart of industrial Britain centuries ago. One of the most popular exhibits is the chip shop where they sell bucket loads of their famously prepared fish and chips. I have yet to find a better helping of authentic British food than what is offered here!

The manner in which these particular fish and chips are prepared makes all the difference and most English folks (or those that have tried it this way) will tell you that they are at their best when fried in beef dripping. I know, I know... it is the most unhealthy, artery-clogging way to consume them, but it is seriously the tastiest and I would wager a bet with anyone wishing to say otherwise. 

Whenever you make your way across the pond or if you already reside in the United Kingdom, just be sure to sample this classic dish and try to find a chippy that prepares them in the age-old fashion (or sample the recipe below in your own kitchen)... you won't regret it!

Fish & Chips 

Recipe adapted from Great British Cooking

beef dripping, for deep-frying 

3 large potatoes

2 thick cod or haddock fillets

salt and pepper

175g (1 1/2 cups) self-raising flour, plus extra for dusting

200 mL cold lager

tartar sauce, to serve

Heat the beef dripping in a deep-fat fryer, or in a heavy-based saucepan, to 120 C/ 250 F, to blanch the chips. Preheat the oven to 150 C/ 300 F.

  

Peel the potatoes and cut into even-sized chips. Fry for about 8-10 minutes, depending on size, until softened but not coloured. Remove from the dripping, drain on paper towels and place in a warm dish in the oven. Increase the temperature of the oil to 180-190 C/ 350-375 F, or until a cube of bread browns in 30 seconds.

  

Meanwhile, season the fish with salt and pepper and dust it lightly with a little flour. Make a thick batter by sieving the flour into a bowl with a little salt and whisking in most of the lager. Check the consistency before adding the remainder: it should be very thick like double cream. Dip one fillet into the batter and allow it to be coated thickly. Carefully place the fish in the hot oil, then repeat with the other fillet. Cook for 8-10 minutes, depending on the thickness of the fish. Turn the fillets over halfway through the cooking time. Remove the fish from the fryer or saucepan, drain and keep warm.

 Make sure the oil temperature is still at 180 C/ 350 F and return the chips to the fryer or saucepan. Cook for a further 2-3 minutes until golden brown and crispy. Drain and season with salt and pepper before serving with the battered fish and tartar sauce.