Fish and chips is a very popular dish that originated in the United Kingdom, now a popular take-away food in countries with English origin such as New Zealand, Australia, US, Canada, Scotland and Ireland.
- 6–8 white filleted fleshy fish, (i.e. cod, snapper, tilapia, lemon fish)
- 1 bottle beer
- 2 cups flour
- 1 tsp garlic powder
- 1/2 tsp cayenne
- freshly ground black pepper
- 4 large potatoes, cut into thick strips
- In a large bowl gently mix together beer, 1 1/2 cups sifted flour into the bowl, salt, pepper, garlic powder and cayenne. Set it aside.
- Season fish with salt and freshly ground black pepper then dredge in the remaining 1/2 cup of flour. Set it aside.
- Prepare a deep fryer then fry the potatoes for 8-10 minutes, Once cooked place potatoes in a paper towel-lined baking sheet then let it keep warm in an oven
- Dip fish pieces one by one in the batter then slowly slide fish in batches into the hot deep fryer, cook for 5 minutes. Remove fish from deep fryer then place them in a paper towel-lined baking sheet then let it keep warm in an oven. Do the same thing with the rest of the fish.
- Place fish and chips in a white paper lined newspaper then serve (BTW that’s how it’s served here in Fish and Chips shop).