Homemade fish & chips | Jamie Oliver recipes (2024)

FAQs

What kind of fish does Gordon Ramsay use in his fish and chips? ›

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.

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.

What do beer battered fish, Bolognese sauce and tiramisu have in common? The answer is their recipes contain alcohol. Most people know that alcohol is not Halal for Muslims to consume.

Best Oil to Fry 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.

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.

For how to fry fish that's just as crispy as what you get at a fish and chips restaurant, dip pieces of fish in a beer batter or several coatings of egg and seasoned flour before you fry it. It will come out a crisp, golden brown.

Why put soda water in fish batter? ›

The carbonation will help give the batter an airy texture. Slowly add a bit more club soda and continue to mix. Do this until the batter reaches a nice smooth yet thick consistency. Cut the pieces of fish into palm size pieces or any size you like, dry the fish and add to the batter.

Because vodka is more volatile than water, it evaporates more quickly, which dries out the batter faster and more violently. That creates larger bubbles and even more surface area, in turn resulting in a much crispier crust.

Tilapia – tilapia is arguably the mildest tasting fish there is. It's not fishy at all and has a mild sweetness. Tilapia is easy to prepare and goes well with a variety of different flavor profiles. Cod – cod has a mild flavor that's slightly sweet like tilapia.

Not only can it be found in the many “traditional Irish Pubs” we have throughout the country (often run by actual Irish immigrants) but the meal can be found in many “American” bars and restaurants. Normally I'd expect to find the fish to be cod or Haddock, but in the South you might find Catfish as well.

Macquarie University conservation biologist Dr Adam Stow urged sustainably minded consumers to pay more attention to what they were eating. "Flake, which is the primary ingredient in your fish and chips, is gummy shark either from Australia or New Zealand," he said.

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.

For nearly 170 years, Gorton's Seafood sourcing the highest-quality seafood in Gloucester, Mass., America's oldest seaport and the birthplace of the United States fishing industry.

High quality, sustainably WILD-CAUGHT Alaska Pollock. 100% WHOLE FILLET FISH with: no fillers, no preservatives, no artificial colors or flavors, no hydrogenated oils, and no antibiotics. Good source of Protein.