Best English Fish & Chips



Yummy Delicious Recipe of the Week
Classic English Fish and Chips with Green Salad

Yummy Delicious Food Separator
“Govern a great nation as you would cook a small fish. Do not overdo it.”
– Lao Tzu

Classic English Fish and Chips - Net Caught Wild Cod, Seasoned with Vinegar

Classic English Fish and Chips – Net Caught Wild
Cod, Seasoned with Vinegar

Fresh Classic Green Salad with Tomatoes, Cucumber, Seasoned Bread Crumbs

Fresh Classic Green Salad with Tomatoes, Cucumber, Seasoned Bread Crumbs

Delicious English Chips - crispy on the outside, tender, fluffy, buttery on the inside

Traditional Chips – Organic Potatoes Deep Fried in Peanut Oil with Sea Salt

Yummy Delicious Food Separator


5:13 PM 2/14/2009
– A Lovely Saturday Late Afternoon
Yummy Delicious Food Separator

THE FISH | Back To Top |

UPDATE: We highly recommend this article about procuring sustainable cod fish or using the types of fish in the list below. : )

This delicious natural old world recipe will surprise you – the batter will be particularly light and crispy. The fish skin will add flavor. The fresher the
fish, the sweeter, more tender and flaky the fish.

Fish and chips may be one of the dishes that never gets old. Today, high quality fish is becoming increasingly rare due to over fishing. Unfortunately, many
fish varieties are no longer available. Enjoy in moderation, and encourage sustainable Net fishing.

Ingredients
1 3/4 Cups of Unbleached Flour
1 Teaspoon Natural Baking Soda
2 Small Pinches Sea Salt
2 Pounds Fresh Whitefish with Skin – Cod, Halibut,
Haddock, Flounder, Perch cut into serving sized pieces
1 Cup Ice Water OR
1/2 Cup Ice Water and
1/2 Cup Cold Effervescent English Beer
(If you prefer to eliminate beer, increase water to 1 Cup)
Peanut or High Quality Oil or Natural Organic Lard,
minimum 1 inch deep in pan, 3 inches in pot for deep
frying

2 Pounds Peeled and Dried Potatoes cut into small strips
Barley Malt Vinegar

Instructions
Mix flour, Salt and Water into a smooth batter. This can be accomplished by making a well in the center of the flour and gradually and gently stir in the ice
water. When smooth, add baking soda and gently stir. “Rest” the batter in the refrigerator for at least 45 minutes to an hour.

Make sure fillets are dry. Dredge in a little flour and salt.
Heat the oil till drop of water sizzles and pops. Dip the fish into the batter and fry until golden brown, aproximately 5
minutes. Drain on wire rack, keep warm in oven.

THE POTATOES | Back To Top |

Deep fry potatoes in oil into golden brown, serve with fish and season to taste with vinegar and salt.

Notes About Making the Best English Chips

Ah yes… the secret to making the perfect English Chips. First of all, unlike American Potato Chips, English chips are not wafer thin circles, crunchy all
the way through. The English Chip is basically a fat American french fry. Or, vice versa…

First of all, consider the potato itself. Each variety has good and not as good points. Some are fluffy, others silky. Some mash nicely, others are best boiled.

For chips, the best varieties of potatoes will fry up tender, rich and fluffy on the inside and crisply golden brown on the outside. They will soak oil
creamily, and taste like heaven. Some even like them soft, a bit chewy, soggy, but crisped on the outside. Interesting!

If the fat is superb, then perhaps any amount will seem acceptable. Nothing is worse than old, rancid oil or fat. Plus, it’s terrible for you.

In America, organic russets do the trick quite nicely and are common.

The secret potato tricks are these:

Soaking in icy water with a dash of salt in the fridge for several hours, then draining and drying
Frying twice
Using the finest natural organic lard
If no lard, then organic filtered peanut oil

Fry up once at lower heat. Then, when ready to serve, fry at high heat to golden, perfect brown. Sprinkle with the best natural salt and fine malt vinegar.

No wonder fish and chips is a national favorite. Add salad, perhaps a bit of fruit ice for dessert. Incredible.

THE SALAD | Back To Top |
The secret to a delicious fresh green salad is hidden in the name – fresh. The more recently the greens were picked, the more pure and delicate the
flavors and the tender with full crispness and satisfying crunch.

Another major secret is the dressing. Any delicious dressing can make a mediocre salad taste good.

But, when you marry fresh greens and a great dressing, nirvana is attained.

Ingredients
1/4 Head Green Leaf Lettuce
1/4 Head Iceberg Lettuce
4 Large Romaine Lettuce Leaves
2 Small or 1 Large Tomato
3 oz. Your Favorite Cheese
Chopped Scallions (Optional)
Finely Sliced Rings of Red Onion
Your Favorite Fresh Baked Croutons

Organic Apple Cider or Malt Vinegar
2 Tbsp. Light Organic Olive Oil or High Quality Vegetable Oil
1 Teaspoon Organic Raw Sugar to Taste
Sea or Natural Non-Heat Treated Salt
1/4 Finely Minced Garlic Clove (Optional)
Fresh Ground Pepper
Fresh Finely Chopped Herbs – Use Sparingly
Particular Favorites
Oregano, Thyme, Basil, Tarragon, Rosemary, Sage
Note: Freshly snipped home grown herbs taste
remarkably different than dried seasoning herbs.

Instructions
Tear Greens into bite sized pieces. You can chop them without a problem as well; they will still taste just as good. Once it was considered bad form to chop
salad greens. This may be possibly due to the use of non-stainless steel utensils.

Mix salt, finely chopped herbs, fresh ground pepper, sugar, garlic and vinegar and mix gently. Set Aside. Toss greens with Olive Oil. Add a tablespoon water to
the herb mixture, stir and toss into the greens. Top with Scallions, Croutons, Red Onion Rings. Serve immediately with your hot fish and potatoes.

Bon Appetit! : )

| Back To Top |

List of Safe to Eat and More Sustainable Types of Seafood
You can adapt the fish recipe above for most of the varieties below. Please note that some farmed varieties may contain heavy metals or other contaminants. Check your sources.

Abalone (U.S. Farmed)
Arctic Char (Farmed in Recirculating Systems)
Barramundi (U.S. Farmed)
Capelin (Iceland)
Catfish (U.S. Farmed)
Clams (Farmed)
Clams, Softshell/Steamers (Wild-caught)
Cobia (U.S. Farmed)
Cod, Pacific (Alaska Longline, Jig, Trap)
Crab, Dungeness
Crab, Kona (Australia)
Crab, Stone
Crayfish (U.S. Farmed)
Croaker, Atlantic
Giant Clam/Geoduck (Wild-caught)
Halibut, Pacific
Lobster, Caribbean Spiny (Florida)
Lobster, Spiny (California)
Lobster, Spiny (Baja Mexico)
Mackerel, King (U.S. Atlantic, U.S. Gulf of Mexico)
Mackerel, Spanish (U.S. Atlantic, U.S. Gulf of Mexico)
Mahi Mahi (U.S. Atlantic Troll, Pole-and-line)
Mullet, Striped
Mussels (Farmed)
Oysters (Farmed)
Perch, Yellow (Lake Erie)
Prawn, Freshwater (U.S. Farmed)
Rockfish, Black (California, Oregon, Washington Troll, Pole, Bottom
Longline)
Sablefish/Black Cod (Alaska, British Columbia)
Salmon (Alaska Wild-caught)
Salmon (U.S. Farmed in Tank Systems)
Salmon Roe (Alaska Wild-caught)
Sardines (U.S. Pacific)
Scad, Big-eye (Hawaii)
Scad, Mackerel (Hawaii)
Scallops, Bay (Farmed)
Sea Urchin Roe (Canada)
Shrimp (U.S. Closed systems, Inland ponds)
Shrimp, Pink (Oregon)
Spot Prawn (British Columbia)
Squid, Longfin (U.S. Atlantic)
Striped Bass (Farmed)
Striped Bass (Wild-caught)
Swordfish (Hawaii Harpoon, Handline)
Swordfish (U.S., Canada Harpoon, Handline)
Tilapia (U.S. Farmed)
Trout, Rainbow (Farmed)
Tuna, Albacore (U.S. Pacific, British Columbia, Hawaii Troll,
Pole-and-line)
Tuna, Albacore (Canned) (U.S. Pacific Troll, Pole-and-line)
Tuna, Bigeye (U.S. Atlantic Troll, Pole-and-line)
Tuna, Skipjack (Troll, Pole-and-line)
Tuna, Yellowfin (U.S. Atlantic Troll, Pole-and-line)
White Seabass
Whitefish, Lake (Trap-net)
Wreckfish

Thanks to Monterey Bay Aquarium!

| Back To Top |

All Articles, General, Recipes. | Bookmark | Comments RSS | Comments are closed, but you can leave a trackback: Trackback.