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.

Haddock is the fish that most chefs prefer for fish and chips. The texture isn't as flaky or tender as cod but the meat has more flavor. Haddock has a slight sweetness that pairs well with the buttery flavor of the batter.

Ingredients. Beer battered cod fillets: 4 175g thick cod fillets.

Drain on a wire rack set over a baking sheet and transfer to the oven to keep warm. When all the fillets are cooked, crisp the chips in the fryer until golden brown. Carefully shake off the excess oil and season immediately with salt. Serve the fish and chips with malt vinegar and tartar sauce on the side.

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.)

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.

Whiting is an excellent choice for deep frying in batter thanks to its sweet and delicate flesh and low oiliness. This means that the fresh fish remains soft and moist inside the crisp batter coating.

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).

What is traditional fish and chips fish? ›

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.

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.

As fans of the traditional fish and chips dinner, we have to say that malt vinegar is our choice as the best vinegar for fish and chips. The milder, sweet flavour balances perfectly with the saltiness of the food, with the acid cutting gently through the crispy, fried texture.

Non-brewed condiment is a malt vinegar substitute created with water, acetic acid, flavourings and often caramel colour, generally used in fish and chip shops in the United Kingdom and Ireland. It is also used in salads.

Photo: Love the malt vinegar. And paper towels!

In a medium mixing bowl add the flour, sugar, baking powder, smoked paprika, onion powder, garlic powder, and salt. Stir with a wooden spoon to combine. Make a well in the center of the dry ingredients and add the eggs and milk. Stir to combine and until no dry bits remain and a smooth batter forms.

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.

Method. Grown ups and children: Get 3 shallow dishes and set up a production line of flour then egg then breadcrumbs. Children can pour the ingredients into each dish and crack and beat the eggs. If you want the breadcrumbs to be golden then mix through the turmeric.