What is the simple recipe for English fish that is served at the fish and chip restaurants?

English Fish & Chips is usually just a Cod fillet covered in flour then batter, then deep fried for approximately 5-6 minutes at around 180ºC then served with chunky chips (about ¼" x ½") also deep fried for about 3-4 minutes at 180ºC.

If you need a recipe for a nice beer batter i have one here:-

(This is all approx measurements as i do usually make mine by eye)

½ - ¾ UK pint Beer (Sparkling not flat)*

Tablespoon lemon juice

Teaspoon Turmeric (optional)

½ teaspoon salt

mix all these into a mixing bowl

Now add (whilst whisking) Self-raising flour into the mixture until you have the right consistency (which still be quite viscous) and don't worry if it is slightly lumpy as the lumps give a nice texture to the finished product!

*You can substitute the Beer for Sparkling water if you like, but make sure it IS sparkling as the carbon dioxide gives the batter and much lighter and crispier texture!

You can also add different spices and ingredients to change the flavour of the batter, but keep the base ingredients the same.

Bon appetit!

:-)

Just dip the fish in batter and deep fry.

There are numerous types of batter, but most just use flour and watter, othes will make beer batter or soda batter.

Some chippies will use the single dip and fry in front of you and others will double fry, when they will partially fry them in batter first and keep cool in a chiller and pick them out to finish cooking when you order.

Whichever way is used the best is done by a chef who caves and knows his fish and his timing.A well piece cooked piece of fish will still be moist and juicey which is rare as most often they are truly overcooke and are like dry leather.

I am a fish lover and know about cooking fish, and the best way is to pan fry them at the last mintes before you serve up eveything else They will only take 2-3 minutes per side, depending on thickness, and the thickness matters. Some fish you buy will be cut to a uniform thickness from a large fish. Others will be a thin flat fillet cut from smaller flat fish. Both of which will cook well.

However may types of fillets are cut from the side and when you look ay them you witll see the thick top, and the thinner belly and they are almost impossible to get fight as if you want the melly cooked properly the back will be undercooked, and if you cook to get the back cooked, the belly will overcook.

Chetak

Ingredients

Vegetable oil, for deep frying

4 large russet potatoes

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt, plus more for seasoning

1/2 teaspoon freshly ground black pepper, plus more for seasoning

1 large egg, lightly beaten

1 (12-ounce) can soda water

1/2 cup rice flour, for dredging

2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle

Malt vinegar, for serving

Tartar Sauce, recipe follows

Directions

Heat 3-inches of the oil in a deep fryer to 325 degrees F. Alternately, heat 3-inches of oil in a deep pot.

Peel the potatoes and cut them into chips, about the size of your index finger. Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.

Crank the oil temperature up to 375 degrees F.

In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.

Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully wave the battered fish into the bubbling oil before dropping them in on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.

Tartar Sauce:

1 cup mayonnaise

1 tablespoon chopped capers

1 tablespoon chopped cornichons

2 tablespoons finely chopped flat-leaf parsley leaves

1/2 lemon, juiced

Dash hot sauce

In a small mixing bowl, combine all ingredients. Chill before serving to let the flavors marry.

i assume we are incredibly pathetic whilst it is composed of fish and chips. the closest we had became Arthur Treachers' Fish and Chips in my community. regrettably there are no longer many British eating places to pass to to style the actual subject. So we human beings only eat fish sticks or fish cakes with french fries. I on no account had mine served with potato chips.