Okay, so yesterday I was craving some good old fish and chips. I decided to make it myself, you know, get my hands dirty. I went with plaice because it’s what I found fresh at the market, but you could totally use cod or haddock too.
Getting Started
First things first, I gathered my ingredients. I needed:
- Plaice fillets (about two, nice and thick)
- Potatoes (I used Maris Piper, they make good chips)
- Plain flour
- Baking powder (this makes the batter extra crispy)
- Cold beer (the secret ingredient, don’t skip it!)
- Salt and pepper
- Oil for deep frying
Making the Chips
I started with the chips because they take longer. I peeled the potatoes and cut them into, well, chip shapes. Not too thin, not too thick. Then, I soaked them in cold water for about 30 minutes. This gets rid of some of the starch and helps them get crispy.
After soaking, I dried them really well with a kitchen towel. You don’t want any water when they hit the hot oil! I heated up the oil in my deep fryer (you can use a large pot too, just be careful). Once it was hot, I fried the chips in batches for about 5-7 minutes, until they were soft but not brown. Then, I took them out and let them cool on a wire rack.
Batter Up!
While the chips were cooling, I made the batter. In a big bowl, I mixed together the flour, baking powder, salt, and pepper. Then, I slowly poured in the cold beer, whisking until it was all smooth and a bit like pancake batter. Don’t overmix it, though!
Frying the Fish
Now for the fish. I patted the plaice fillets dry with paper towels. Then, I dredged them in the batter, making sure they were fully coated. Carefully, I lowered each fillet into the hot oil. I did this one at a time so the oil temperature wouldn’t drop too much.
I fried the fish for about 5-6 minutes, until it was golden brown and crispy. When they were done, I took them out and let them drain on some paper towels.
Finishing Touches
While the fish was draining, I cranked up the heat on the oil and fried the chips again for a few minutes until they were golden and super crispy. I sprinkled them with salt right away.
Serving It Up
Finally, I served the crispy plaice and chips with some lemon wedges. It turned out pretty darn good, if I do say so myself! Perfectly crispy, flaky fish and fluffy chips. A total win for a homemade dinner.
