fish and chips

fish and chips

The famous fish and chips! You would think it’s just fried fish served with chips. But, I discovered in Scotland that it was much more than that. I ate fish and chips to die for. My favorite being the smoked fish one tasted on the Isle of Mull. This island is lovely, and in one day, we didn’t go around it. We will go back there. But even if we had visited it from top to bottom, I would return to the pretty little village of Tobermory just to eat this fish and chips.

This is a dish that I also like to prepare at home. You can use whatever fish you want. I went to use haddock fillets, with which I find the little smoky taste that I like so much. That day, I couldn’t find any. So I used cod.
I’m making beignet batter out of beer. It’s a pasta that I really like. It does not color much, yet it is very crispy.
Just dip the pieces of fish in the batter and then fry them in a large bath of oil. I don’t have a deep fryer, and I use a wok. It works very well.

For fries, I always opt for baking. It’s much simpler, lighter and just as tasty. I flavored them with a little thyme.

Fish and chips is a dish that is always very convivial and very pleasant to share. And for Mardi Gras, you can also prefer savory donuts.

Fish and chips:


600g cod
100 g of flour
50g cornstarch
1 tsp baking powder
190 g of cold blond beer
salt pepper

Desalinate the cod if it is not. To do this, put it in a large volume of cold water for 24 to 36 hours. Change the water regularly.

Wipe cod before use.

Pass the pieces in the 25 g of flour to coat them.

Mix the remaining flour, cornstarch, baking powder, salt and pepper.
Add the very cold beer and stir.

Heat a bath of frying oil.

Pass the pieces of fish one by one in the batter then put them in the oil.
Leave to brown then set aside on absorbent paper.
Do the same for all the pieces of fish.


800 g potatoes (firm flesh)
2 tbsp olive oil
salt pepper

Preheat the oven to 210°C.

It is not necessary to peel the potatoes if they are very thin-skinned new ones.
Cut them into fries, then coat them with oil, thyme, salt and pepper.
Spread them out on a baking sheet covered with a baking sheet.

Bake for 20/25 minutes. Mix them during cooking so that they brown on all sides.

Serve the donuts immediately with fries, sauces (and beer).

fish and chips

To finish: you can flavor the fries as you wish. I really like smoked paprika.

Choose the fish you prefer.

Instead of beer, you can use sparkling water.
With this donut batter, I also prepare squid fritters. A delight!

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