Bring those olden, golden memories of Brid holidays and day trips back to mind for a minute. Warm beaches and cold seas, but fish and chips is almost certain to be the thing that completes them.
Here is a recipe for what we think are the best fish and chips to be had at home. The next best thing to sitting on the Bridlington prom in the sun with a fish supper from one of the local restaurants. You’re welcome!
Bridlington Fish and Chips Ingredients
Chips
- 200g potatoes (preferably Maris Piper, but not necessarily)
- 1/2 pan-full of Beef dripping
Fish
- 1 kilo of fresh cod fillets (haddock also makes for a good fish supper).
- 3 tsp of salt
- 1/2 tsp black pepper
- 125g of all-purpose flour
- 1 tbsp garlic powder
- 1 large egg, lightly beaten
- 250 ml of beer (approx. 1 cup)
Bridlington Fish and Chips Method
Pre-cook the chips
- Peel the potatoes and cut into chunky chips 1 cm thick. Rinse, drain and put in a pan of salted water.
- Bring to the boil and simmer until a knife end will sink into the chips slightly. Don’t overboil. Then drain and pat them dry with kitchen roll.
- Fill a large, heavy-bottomed pot or deep fryer with beef dripping until it’s about 3 to 4 inches deep.
- Heat the oil to 120 degrees C, or medium-high heat for 3 minutes, and blanch the chips for around 5 minutes. Chips should be lightly golden, but not brown yet. Ensure the pan is large enough that the chips do not press against each other, and remember, never leave oil heating on the hob alone.
- Remove the chips, drain them, pat dry, spread them out on kitchen paper and set aside.
Cook the fish and finish the chips
- Meanwhile, cut fish into fillets no more than 1 inch thick, if not already done. Pat dry with paper towels and grate pepper on both sides.
- To make the batter, whisk together the flour, salt and garlic powder. Stir in the egg, then gradually whisk in the beer until the batter forms and is no longer lumpy.
- Raise the heat of the oil pan to high heat for 3 minutes or until the temperature reaches 180 degrees C.
- Dip the fish into the batter one fillet at a time, taking care that both sides are fully covered. Then place in the hot fat. Cook for 3 to 4 minutes, or until the fish is a nice golden brown. Use the same oil you cooked your chips in, or fry the fish in sesame oil as an alternative.
- Carefully drain your fish on a wire rack while you cook your chips one last time for 4 minutes until they are nice and crispy.
- Enjoy your fish and chips while they’re hot. Keep the fish hot in an oven at 90 degrees C, if necessary, while you finish the chips.
Remember, there are plenty of recipes for fish, lobster and crab in the recipe section of our blog.