Fish and chips

I can provide you with the traditional recipe for Fish and Chips, with a small Italian twist which could be the use of good quality extra virgin olive oil for frying. Here’s the classic recipe:

Ingredients

• 4 cod fillets or other white fish (such as haddock or plaice)
• Flour as needed for the batter and to dust the fish
• 1 teaspoon of baking powder
• 1 glass of cold beer (about 240 ml)
• Salt and pepper to taste
• Oil for frying, preferably extra virgin olive oil
• Stick-cut potatoes (quantity depending on the diners)

Preparation

1. Start by heating the oil in a deep fryer or deep pan. The ideal temperature is about 180 °C.

2. While the oil heats up, prepare the batter by mixing the flour with a pinch of salt, pepper, and baking powder. Gradually add the cold beer, stirring until you get a smooth batter without lumps.

3. Lightly flour the fish fillets, shaking them off to remove the excess flour.

4. Dip each fillet into the batter to coat well, then gently transfer it into the hot oil.

5. Fry the fillets for 5-7 minutes or until golden brown and crispy. Turn them if necessary to cook evenly.

6. Drain them on paper towels to remove the excess oil and sprinkle them lightly with salt.

7. For the potatoes, fry them in the same oil until golden brown and crispy (you can cook the fish or the potatoes first, as you prefer).

To serve:

Serve the hot fish with the chips, accompanied by lemon slices and, if you like, a touch of tartar sauce or mayonnaise. In some places, Fish and Chips is also sprinkled with malt vinegar.

Trivia

Fish and Chips is a symbol of British street food, but by adding good olive oil in cooking, you can give a healthy and Mediterranean twist to this classic dish. It’s one of the first versions of “fast food” and its origin is often contested between Scotland and England.