Few dishes epitomize the essence of British cuisine as much as a good portion of fish and chips. This iconic duo of perfectly cooked fish in crispy batter, accompanied by golden chips, has become a comfort food staple not only in the UK, but around the world.
Every year when I go back to Scotland, I take the opportunity to visit a few pubs that make super-crispy fish and chips. The secret is in the beer batter. And I just love it! Let’s take a flavorful journey to explore the roots of this dish, discover the types of fish that shine in this preparation, and explore the delicious marriage of fish & chips and beer – with a recipe you can recreate at home.
History and Origins of Fish and Chips
The history of fish and chips dates back to the early 19th century in the bustling streets of England. The exact origins are disputed, but one popular theory traces the invention back to Jewish immigrants in London’s East End who brought their tradition of frying fish with them.
Another theory attributes the dish to the thriving port cities where fresh fish and potatoes were plentiful. Additionally, there is an Italian influence, as many Italian immigrants opened fish and chip kiosks along various British ports, including in Scotland. Some of these family-run businesses are still thriving today.
Regardless of its exact origins, fish and chips quickly gained immense popularity among the working class in these areas. In its humble beginnings, it was often served in old newspapers, adding a delightful touch but also reflecting the ingenuity of the time. Nowadays, this practice has been discontinued for health reasons due to ink contamination.
Over time, fish and chips became a cornerstone of British fast food culture. Its appeal spread far and wide and eventually found its way into pubs. As British pubs began to open their kitchens to serve food alongside their beer offerings, fish and chips became a staple of pub menus and a favorite of many.
The Perfect Catch: Fish Selection
When it comes to the perfect fish for fish & chips, traditional choices such as cod and haddock often take center stage. Their mild flavor and flaky texture pair perfectly with the crispy batter and soft, fluffy interior of the fries. There are also other delicious options such as pollack, plaice and halibut, which each bring their own unique flavor to this classic dish. While the type of fish is very important, the batter is just as crucial to achieving that perfect crispiness.
And what could be better than enhancing the batter with a splash of beer?
Beer baked fish offers a wonderful twist on the classic fish and chips recipe. The carbon dioxide in the beer creates a light and fluffy batter that becomes beautifully crispy when deep-fried, providing a delicious contrast to the tender fish inside.
Step 1
In a mixing bowl, mix together the all-purpose flour, baking powder and salt. Gradually pour in the beer, stirring constantly until the batter is smooth and thick. Leave the batter to rest for 10-15 minutes to activate the leavening agents.
Step 2
Meanwhile, heat the vegetable oil in a deep fryer or large, heavy-bottomed pot to 190°C.
Step 3
Pat the fish fillets dry with paper towels and season them lightly with salt.
Step 4
Deep-fry the fish fillets in batches. To do this, dip each fillet into the beer batter so that it is evenly covered. Allow any excess batter to drip off before carefully placing the fillets in the hot oil. Fry the fish until golden brown and crispy, about 4-5 minutes per side. Place the finished fish on a wire rack set over a baking tray to drain off any excess oil.
Step 5
In the same hot oil, carefully add the potato strips in batches and deep-fry them until golden brown and crispy, about 5-7 minutes per batch. After frying, place the chips on a plate lined with kitchen paper to soak up any excess oil. Season with salt while still hot.
Step 6
Serve the beer-battered fish & chips hot, along with malt vinegar for a traditional British touch. Add tartar sauce or squeeze fresh lemon wedges over the fish for an extra burst of flavor.
Step 7
Gather your friends and family, raise a glass of beer, and enjoy the crisp, golden perfection of Beer-Battered fish and chips—a delectable marriage of flavors that celebrates the union of beer and culinary craftsmanship.
With this recipe, you can bring the essence of a British inn right into your own kitchen, creating an unforgettable dining experience that combines the familiar comfort of fish and chips with a touch of beer-soaked brilliance. Cheers to good food, great company and the enduring appeal of this time-honored dish.
Beer Styles to Elevate Your Meal
A refreshing beer is the ideal accompaniment to a plate of fish & chips, as it cuts through the richness of the dish and enhances the overall experience. While personal preferences vary, certain styles of beer are known to bring out the flavors of fish & chips particularly well:
Pils
Golden/blonde and naturally cloudy
5.2%
Refreshing, thirst-quenching, with a balanced malt and hop flavour
5 - 7°C
Tübingen, British or American pint or white wine glass
A Personal Note to Conclude
As someone who visits Scotland every year, I never miss the opportunity to enjoy super crispy fish and chips in my favorite pubs. The lively atmosphere of these pubs, combined with their excellent beer selection, makes the experience even better. It’s not just a meal, it’s an experience – a delicious touch of nostalgia and comfort that transports me back to those bustling pub atmospheres every time.
Fish & chips is not just a popular dish; it’s a culinary monument that brings joy and satisfaction to countless people around the world. Whether enjoyed by the sea or in the heart of a bustling city, every bite captivates the taste buds and evokes a comforting sense of home. Not to mention, pairing it with a perfectly chilled beer elevates the experience to a new level, creating a true celebration of the timeless marriage of good food and great company.
Here’s to the enduring allure of fish and chips, and to many more delicious memories to come. Cheers!
