Fish and chips

This dish usually uses white fish such as cod, haddock or flounder, which is covered with batter and deep fried until golden brown and crisp. Potatoes are usually coarsely chopped and deep-fried until soft inside and slightly crispy outside. Fish and chips are traditionally served hot, often wrapped in paper, and with various seasonings. The overall impression is a delicious combination of textures and flavors: crispy batter, tender fish, soft potatoes and savory seasonings.

Composition:

• Fish: Cod, haddock or flounder are the most common options. The fish should be fresh and boneless.
• Potatoes: Starchy potato varieties such as Russet or Maris Piper are ideal for cooking coarsely chopped French fries.
• Batter: Batter usually consists of flour, beer (or other liquid), baking powder, and seasonings.
• Oil: Vegetable oil, peanut butter or beef fat are used for deep frying.
• Salt: For seasoning fish and potatoes.
• Vinegar: Malt vinegar is a traditional accompaniment.