Homemade fish & chips | Jamie Oliver recipes (2024)

FAQs

How do you make Jamie Oliver fish batter? ›

Whisk the flour, beer and baking powder together until nice and shiny – the texture should be like semi-whipped double cream (i.e. it should stick to whatever you're coating). Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off.

Use the freshest fish—When making this classic version, be sure to use the freshest cod, pollock, or haddock that you can find for the best results. Frozen fish is also fine, but make sure it is thoroughly defrosted and dried with paper towels first.

Crispy Cod.

Explore all of our delicious favorites, from cod with a perfect golden crisp to dirty chips with truffle and parmesan. Be warned, extreme hunger and cravings may ensue.

Some traditional shops rely on old-school methods of cooking with lard or drippings, while others use vegetable or corn oil. Something else I learned the last time I was in London; a side of mushy peas is a classic accompaniment to fish and chips. “Do you want any mushy peas with that?,” says the server.

Make the batter by mixing the flour, baking powder, seasonings, milk, and egg. Dredge the fish in batter. Fry the fish until golden brown. Fry the potatoes a second time, then serve alongside the fried fish.

You want your fish to taste great with classic tartar sauce and sides for fried fish! So it's best to use a neutral oil, like canola, vegetable and safflower oil to fry fish. Peanut oil has a high smoke point, which is perfect for frying, but it could add a slightly nutty flavor to your fish.

In Britain and Ireland, cod and haddock appear most commonly as the fish used for fish and chips, but vendors also sell many other kinds of fish, especially other white fish, such as pollock, hake or coley, plaice, skate, ray, and huss or rock salmon (a term covering several species of dogfish and similar fish).

I typically make fish and chips with cod, because it is widely available, inexpensive, and works perfectly in this oven fried fish and chips recipe.

Traditionally, cod, haddock, or (rarely) flounder are used to make fish and chips. Of these, cod is by far the most popular. Other fish with white meat can be used as well, for example whiting or plaice. Many places that serve fish and chips have more than one kind of fish.

What type of fish is classic fish and chips? ›

Cod. Cod is the most popular choice, and for most consumers, this is what first comes to mind when they think of fish and chips. It's mild and tender, the perfect complement to the breading on top and the malt vinegar or tartar sauce that you pair the fish and fries with.

What Type of Beer Should You Use For Crispy Beer Battered Fish? Go for a Mexican lager or light lager. I typically go for a can of Modelo or Tecate. Whichever you choose, just make sure it's cold.

The biggest difference between American and British fish and chips is the batter, says Chantelle Wright co-owner of. It literally poaches the cod inside of it when you put it into the fryers.” Wright serves their fish with thick, ridiculously creamy tartar sauce that comes on the side—a secret family recipe.

Fish and chips have been eaten on a Friday for as long as I can remember. The tradition stems from the Roman Catholic belief that meat should not be eaten on a Friday, however, this did not include fish and so fish on a Friday became the norm for Roman Catholics everywhere.

Both Lancashire and London stake a claim to being the first to invent this famous meal – chips were a cheap, staple food of the industrial north whilst fried fish was introduced in London's East End.

If the fish is dropped in the fryer to fast or even just tossed in the fryer the batter will most like disperse or just a little will stick. The secret here is to put in the fish slowly while giving it a little wiggle to get access batter off. This will really give you an amazing coating on the fish!

Thanks to its neutral flavor, affordable price, and high smoke point, canola oil is the most popular oil for frying fish. Peanut, cottonseed, and coconut oil are also great fish frying oils.

Apparently, the proteins present in milk can bind to the fatty acids that have been exposed to air and give salmon its fishy odor or taste and mitigate them to be more neutral. (Fishiness is caused by the oxidation of fatty acids.)