- Prep Time 20 min
- Cook Time 40 min
- Score 8.5/10
Fish & chips is a common British dish (fast food) – it mainly consists in deep fried fish and deep fried potato chips. It was first established in London in the 19th Century.
British chips are thicker than the American-style French fried chips resulting in a less fat consistence.
The fish & the batter
The fish is also fried, after it’s deepen in the batter. The batter is made of water + flour batter + a little bit o vinegar to make it thicker; there are other batter recipes that British chefs use, for example milk + beer batter.
The most common fish used is the cod or the haddock.
But, what about trying my healthier version of fish & chips? Recipe below.
- Cod (4 slices)
- Potatoes ( 250 gr)
- Spinach (400 gr)
- Cream (max 100 gr)
- Olive oil, balsamic vinegar, soy sauce
- Condiments: salt, pepper, basil, parsley, rosemary, red paprika, tarragon, oregano
- wok (for the fish)
- pot (for spinach)
- pan (for potatoes)
How I did it
The chips & the spinach The chips - slice the potatoes, add these into a bowl, season with some salt, pepper, rosemary, red paprika and mix. Drop some olive oil into the pan and then added the potato chips. (alternatively you can use frozen potato chips). Watch the potatoes so that they don't get burned. I left them into the pan until they got a crunchy texture. The spinach - I had frozen spinach. I defrosted it, then added into the bowl with some olive oil. I chopped garlic in the meantime, added it into the bowl. Afterwards I added some cream (100 gr) and mixed - I wanted that creamy, puree texture of the spinach. I also added a spoon of balsamic vinegar reduction (it's creamier). Seasoned with salt, pepper. Leave it at a small heat to cook.
The fish I had cod (but you can use any kind of fish if you ask me, as long as it's cooked properly) - I removed the small fat part, seasoned the cod with salt, pepper, oregano, basil, tarragon, red paprika. I added olive oil into the wok and added the fish. You can use butter as well instead of olive oil. While cooking, I added a tea spoon of soy sauce on each side of the fish. Watch the fish so that it doesn't overcook - once it gets the golden color on the first side you need to turn it on the other side as well. Once you're happy with it's color, smell and taste, you can take it out.
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