One of our favourite dishes is fish & chips. One of the perks of living in Toronto for a summer was having a cheap fish & chips place just a couple blocks away. And here, there’s a great place (Mac’s Fish & Chips) a couple miles from our apartment.
But often we make our own fish & chips. The first, key thing is the batter. After some experimentation, here’s the recipe I use:
- 1C flour (usually white, occasionally add some whole wheat)
- 2t cornstarch (helps the consistency a lot, helps it stick to the fish)
- Seasoned salt (I just sprinkle some on; usually use Harley’s)
- 1 egg
- Milk (we use coconut or rice milk, but dairy milk works as well of course. I recommend 2% or whole; skim might be a little thin)
Mix together flour, cornstarch, and salt with a fork. Mix in the egg. Then add milk a bit (~1/4C at a time), mixing with the fork, until it’s a good consistency. You want it thick, thick enough it doesn’t drip all over the place, but not so thick you can’t spread it over the fish.
I usually fry the chips first. I cut the potatoes into strips a bit smaller than a steak fry, then fry them in canola or vegetable oil at low-medium heat in a cast iron skillet. With plenty of salt.
Then come the fish. A firm fish works best; I’ve had good success with cod, swai, and sometimes tilapia. I spread the breading over the fish, turning it to cover both sides, then drop it in the hot oil. Fry till brown & kinda crispy (you also want to make sure the fish is cooked, but if it’s thawed I find that browning & cooking usually happen at about the same time).
And eat. Goes great with Doctor Who.