Authentic British Fish And Chips With Wild Alaskan Fish
Fish and chips is such a simple but utterly satisfying meal for a casual lunch or dinner. It’s one of my favorites for a lazy Sunday. The fish is light yet fried to perfection, and the chips (or fries, as we Americans call them) are crispy and delightful. It’s comfort food at its best and a great choice to feed a crowd. This is an especially easy meal to set up serve-yourself-style. Just make sure you don’t skip on the condiments. When it comes to fish and chips, it’s absolutely essential that the fish is top quality. We make it easy to get the most delicious, wild caught and sustainable fish straight from Alaska with online seafood delivery.
where our seafood comes from. It’s a versatile, light and flaky white fish with a subtly sweet flavor. It’s great for frying. Pacific cod is another great choice - everyone loves its great flavor and texture. My personal favorite is Alaskan ling cod. This fish has a firmer texture and light sweetness that make it my go-to every time - if we have it in stock. Ling cod is available in more limited quantities. If you’d like to purchase some, come by the shop or give us a call to place an order for nationwide shipping. Pacific cod and rockfish are both available on our website for online seafood delivery.
Chilled sparkling water is necessary for the batter because it makes the fried fish perfectly crispy. You can also use light beer if you wish. Just make sure it’s cold - room temperature water or beer won’t have the desired effect. It’s also helpful to chill the extra flour for dredging. If you’ve ever fried something and had it turn out soggy or lacking a crispy texture, these are steps you can take to ensure a great result. Fish and chips should be prepared just before serving so they stay hot and crispy. If you like, you can keep the chips warm in an oven heated to 200 while you fry the fish. Be sure to serve with British malt vinegar drizzled on top - you can find malt vinegar at most grocery stores with the other vinegars. Tartar sauce isn’t a traditional condiment, but it’s a delicious addition if you enjoy the flavor. With our Alaskan seafood delivery, you can stock your freezer with delicious seafood items to enjoy anytime.
- 1 cup all purpose flour, plus a little extra in a bowl
- 1 teaspoon baking power
- 1 teaspoon sea salt, pink Himalayan salt or Redmond’s Real Salt + extra for chips
- 1 ¼ cups sparkling water (make sure the sparkling water is very cold)
- 1 ½ pounds wild caught Alaskan pacific cod, ling cod or rockfish
- Beef or bison tallow for frying
- Yukon gold or russet potatoes sliced thick for chips (fries)
- Malt vinegar and tartar sauce for serving
- Candy thermometer for measuring the temperature of the oil for frying
- Melt the bison tallow in a large skillet or thick pot like a Dutch oven. The melted tallow should be about an inch in depth. Heat the tallow over high heat until it reaches 375 degrees Fahrenheit.
- Dry the sliced potatoes with a clean, absorbent kitchen towel or paper towels. Fry the chips, working in batches so they don’t get overcrowded. Taking care not to crowd them will give you crispier chips.
- Remove the cooked chips with tongs or a slotted spoon to drain excess tallow. Place them on a baking sheet lined with paper towels and season with salt. Cover to keep warm while you prepare the fish.
- Slice the fish into large chunks and blot the excess moisture.
- Whisk together the flour, baking powder, and salt. Add in the cold sparkling water. Combine until the mixture is smooth without lumps. Place the extra flour in another bowl beside the batter mixture.
- Dredge each piece of fish in the flour, shaking off the excess. Then dip each piece into the batter.
- Add a little more tallow to the pan if necessary and reheat until it reaches 375 degrees Fahrenheit.
- Use tongs to drop the fish into the oil, working in batches if necessary.
- Fry the fish until it’s nicely browned and golden on the outside. This should take about two minutes per side. Remove the fish from the oil with tongs or a slotted spoon. Place on a plate lined with paper towels to absorb excess oil.
- Serve fish and chips immediately with malt vinegar and tartar sauce for dipping.