Traditional Fish and Chips

I cannot get enough of the Olympics! Like since I was able to sit up and watch them on TV. I love that the whole world just stops what they are doing for two weeks to just watch, and stare, and root for their favorite team.

And that good ole’ American pride is strong and untied more than ever!

My obsession with the Olympics is so great that I raddle off facts and information to Eric while we watch.

And watching we are!

Every waking moment.

Practically 24/7.

And besides watching the covenant athletes sweat, cry, and grin from ear to ear; one of the things I love about the Olympics is learning about the host country and the other participating Olympic countries.

Oh yeah and Olympic history.

And our Olympic stars.

But back to the host city.

London, England.

Does that not make you just want to drink tea and eat crumpets?

Or go to an English pub and drink beer and eat fish and chips?

So in honor of the Olympics and the British, here is my version of that classic English meal!

Traditional Fish and Chips

By Heather of Kitchen Concoctions: www.kitchen-concoctions.com

Printable Version

Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4

2 large russet potatoes, peeled and cut into ½ inch thick slices

1 2/3 cups all-purpose flour

1 teaspoon each salt and black pepper, plus more as needed

1 teaspoon baking powder

1 cup English beer (ex: Newcastle or Bass) , plus more as needed*

1 egg, lightly beaten

4 cod, haddock, or pollack fillets

3-4 cups vegetable oil

Malt vinegar, tartar sauce, fresh lemon juice, ketchup; optional for serving

Preheat oven to 325 degrees.

Heat oil in large, heavy pot to 350 degrees F.

Working in batches, fry the prepared potatoes in hot oil until golden brown, turning to cook evenly, about 4 to 5 minutes. Remove from oil and drain on paper towels. Season with salt and pepper, to taste, and transfer to a baking sheet. Place in the oven to keep warm until ready to serve.

In a large bowl, combine 1 cup flour, ½ teaspoon each salt and black pepper, baking powder, beer, and egg. Whisk to make a smooth batter the consistency of cream, adding more beer, as needed, to thin.

In another large bowl, combine the remaining 2/3 cups flour and ½ teaspoon salt and black pepper.

Dip the fish fillets first into flour to lightly coat, then into the beer batter, shaking to remove any excess. Fry the battered fish, one or two at a time, in the oil for 5-6 minutes or until crisp and golden brown, turning half way through cooking. Remove fish from oil and drain on paper towels. Transfer cooked fish to a baking sheet and place in the oven to keep warm until ready to serve.

Serve immediately with the fried potatoes and topping of your choice.

*Note: Milk can be substituted for the beer.