Living in coastal New England, we are very fortunate to have access to fresh fish such as cod and haddock all year round! And – one of my all-time favorites is this fantastic recipe for English-Style Fish and Chips!
My husband Jack served a LOT of fish to his customers during his food service career, and it was a regular on the menu most Fridays – but especially during Lent. While a more traditional New England recipe for fish and chips would include fish coated in a flour and bread crumb batter – Jack has also perfected (in my humble opinion) the perfect English-Style Fish and Chips batter that we’re sharing with you today!
The batter in this English-Style Fish is super light and crispy thanks to a combination of beer and seltzer and a splash of pickle juice (we used the juice from our pickled red onions) also gives it a great, bright flavor! At the risk of offending any true Anglophiles among our readers – we prefer using a lighter beer in this batter (giving it a lighter flavor and color) rather than the more traditional English beer batter using a dark ale. The choice is yours!
We also like our ‘chips’ served as thick fries – but really, you can prepare the potatoes any way you like (wedges or thinner fries).
To serve, load up the fish and chips into a cone made by rolling a piece of brown butcher’s paper (or newspaper to be authentic – but you do run the risk of getting printers ink on your food). Serve with malt vinegar for a traditional British condiment, or tartar sauce and ketchup for a more Americanized version. Cheers!
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