Making Traditional Fish and Chips

Posted by grizzlymedia on September 5, 2007There are a lot of different foods that come to mind when you think of going to an Irish Pub for food and beer, but the one that sticks out the most is fish and chips. It is sort of a simple dish in many ways but such a great, flavorful one too. Although it does seem simple at first, given the number of times we have all probably tasted bad fish and chips, there are some things to keep in mind if you try to recreate the experience at home.

Some types of fish are better for battered fish than others. Cod tends to be the best one and it is in keeping with the Irish pub tradition as does Haddock. Cod is able to take on the batter well but still is able to come out light and flaky after being fried. Haddock is also a great option and if you are trying for something a bit different than most of the fish and chips you’ve had in the past, then you might give Haddock a try. Having two choices is also easier when it comes to getting the ingredients to make at home since it is always a good idea to choose what looks best when you go to buy the fish.

As for the chips that go with the fish you are making, you want to cut them thick. In the United States, fries tend to be cut thin like matchsticks, but pub chips are traditionally fatter wedges. The goal with cooking them right is to get the outside to have a crisp edge without being hard. They can be fried if you want to go the traditional route but you can also consider twice baking them to try to mimic the same crispness and avoiding the fryer. Consider seasoning them with salt and vinegar as you would find in an Irish pub and if you like the flavor, try malt vinegar for an extra zing of flavor.

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