Yummy Fish and Chips Picnic

This recipe is for a traditional British-style fish and chips, featuring a beautifully light and crispy batter. Here is the fun picnic recipe

For the Fish

• Fish: 4 x 6-oz (approx. 170g) fillets of white fish, such as cod, haddock, or pollock, skin removed.
• Seasoning: Salt and freshly ground black pepper.
• Frying Oil: 2-3 litres of vegetable or peanut oil for deep-frying (must have a high smoke point).

For the Crispy Beer Batter

• Flour: 1 cup (120g) all-purpose flour, plus extra for dusting the fish.
• Leavening: 1 tsp baking powder.
• Seasoning: Pinch of salt.

For the Chips (Fries)

• Potatoes: 4 large, starchy potatoes (like Russet or Maris Piper), peeled.
• Seasoning: Salt.

1. Prepare the Chips

1. Cut the Potatoes: Cut the potatoes into thick-cut chips (about $1/2$-inch wide).
2. Parboil: Place the chips in a pot of cold, salted water. Bring to a boil, then reduce heat and simmer for about 3-4 minutes until the edges just start to soften. Be careful not to cook them completely.
3. Dry and Chill: Drain the chips completely and place them on a tray. Place them in the refrigerator for at least 30 minutes to cool and dry out. This helps them crisp up.

2. Prepare the Batter and Oil

1. Heat the Oil: Pour the oil into a large, deep pot or deep-fryer. Heat the oil to $375^\circ\text{F}$ ($190^\circ\text{C}$). Use a thermometer to ensure accuracy.
2. Make the Batter: In a medium bowl, whisk together the 1 cup of flour, baking powder, and a pinch of salt. Slowly pour in the cold beer, whisking until just combined. Do not overmix; a few lumps are fine and help keep the batter light.
3. Prepare the Fish: Pat the fish fillets very dry with paper towels. Season both sides with salt and pepper.

3. Fry the Chips (Two-Stage Frying)

1. First Fry: Carefully lower the chips into the hot oil in small batches. Fry for 4-5 minutes until they are cooked through but still pale.
2. Drain: Remove the chips with a slotted spoon and place them on a tray lined with paper towels to drain.
3. Keep Warm: Keep the oil heated for the fish and the second chip fry.

4. Fry the Fish

1. Dust the Fish: Lightly dust one fish fillet in the extra all-purpose flour, shaking off the excess.
2. Dip in Batter: Dip the floured fillet into the beer batter, ensuring it is completely coated. Let any excess batter drip off.
3. Fry the Fish: Carefully lower the battered fish into the hot oil. Fry for 4-7 minutes, turning once halfway, until the batter is deep golden brown and the fish is cooked through and flakes easily with a fork.
4. Drain: Remove the fish and place on a wire rack or a tray lined with paper towels to drain. Keep warm in a low oven ($200^\circ\text{F}$ / $95^\circ\text{C}$) while you fry the remaining fillets.

5. Final Fry (The Crisping Stage)

1. Reheat Oil: Make sure the oil is back up to $375^\circ\text{F}$ ($190^\circ\text{C}$).
2. Second Fry: Return the chips to the oil in batches. Fry for 1-2 minutes until they are gorgeously golden brown and crispy.
3. Serve: Remove the chips and drain immediately. Toss with salt.

---

🍽 Serving Suggestions

Serve immediately with:

• Malt Vinegar: Essential for authentic flavor.
• Tartar Sauce: A creamy, tangy accompaniment.¹
• Mushy Peas: The classic green side dish.²

Super yummy picnic!