Traditional British Fish and Chips

After having tasted Fish and Chips in Manhattan Fish Market, Chennai, I wanted to try the dish at home. Came out pretty well, I should say! Recipe courtesy - Grant MacNaughton from Mac's Fish and Chip Shop, Santa Barbara, CA taken from www.foodnetwork.com. 

Serves 2

Ingredients

For Fish

• 350 grams boneless, white fish fillets
• Oil for frying

Seasoned Flour 

• 3/4 cup flour
• 1 tsp salt
• 1 tsp freshly ground black pepper

Batter

• 1 cup flour
• 1 tsp paprika (chili powder)
• 1 tsp salt
• 1/2 cup beer

For Chips

• 500 grams potatoes

Preparation

• Peel and cut potatoes into 1 cm x 1 cm thick matchsticks.
• Put it in a bowl of ice cold water for 5 minutes to remove the excess starch.
• Heat oil in a pan to 275 degrees F. Put the potatoes in a big steel basket (I used a big steel strainer) and fry it in the hot oil for 10 minutes. 
• Remove and drain on paper towels. Keep it overnight in the refrigerator. (I left it in the freezer for about 30 minutes
• When ready to serve, heat oil to 375 degrees F. Put the potatoes back in the strainer and into the hot oil till golden brown and crispy on the outside and fluffy on the inside, about 4 to 5 minutes.
• Remove and drain on paper towels. Set aside.
• Mix all the ingredients for the seasoned flour in a large bowl.
• For the batter, mix thoroughly flour, paprika and salt in another large bowl. 
• While whisking constantly, add beer to stiffen up the mix. While still whisking, add cold water until the mixture reaches full cram consistency and there are no lumps.
• Heat oil in a pan to 375 degrees F.
• Dip the fish in seasoned flour, shake off excess, dip into the batter, briefly allow batter to drain off and gently place the fish in the hot oil. Cook till golden brown and trying to float, about 5 to 7 minutes. Continue the same way with the other fillets. 
• Serve on a bed of chips and dipping sauce.