Fish and chips

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Introduction

Nothing says comfort food like a big plate of fish and chips. It’s the quintessential British pub meal—and it’s easy to make!

1 pound skin-on, pin-bone-out cod or haddock fillets, cut into 3/4-inch chunks

1 pound skin-on, pin-bone-out cod or haddock fillets

Cut into 3/4-inch chunks

1/2 cup all-purpose flour

The first step in making fish and chips is coating the fish in flour. Flour helps the fish to cook evenly, brown and stay together. It also helps keep it crispy!

2 large egg whites

Egg whites are an excellent binding agent and make for a light, airy crust. They also provide a good source of protein and riboflavin, folate, and vitamin B12–all of which are essential for maintaining healthy hair growth.

1/2 cup panko breadcrumbs (Japanese breadcrumbs)

Panko breadcrumbs are made from crustless bread, which gives them a light and crunchy texture. They’re often used in Japanese cooking to coat foods such as chicken or fish before frying.

Kosher salt and freshly ground black pepper to taste

Kosher salt and freshly ground black pepper are the only seasonings you’ll need for this recipe, but feel free to use whatever you have on hand.

Kosher salt is a coarse-grain sea salt that can be found in most grocery stores and online. It’s often used in place of regular table salt because it has more texture, which means it will stick better when applied directly to your food–and unlike regular table salt, it won’t dissolve into your dish as soon as it hits the heat of cooking or baking. For these reasons, we recommend using kosher salt over table salt whenever possible (though any kind will work).

Black peppercorns are simply unripe berries picked before they fully ripen;then dried and ground into small pieces called peppercorns. They’re what give black pepper its distinct flavor profile–and when combined with fresh herbs like rosemary or thyme at the end of cooking time ,you’ll end up with an incredibly flavorful meal!

Vegetable oil for frying (peanut or canola oil works well)

• Do not use olive oil, butter or margarine. The high heat will cause them to smoke and burn.
• Do not use shortening because it has a low smoke point and may cause your fish to become greasy.

ABOUT YOUR FRIES AND COLESLAW. You will want to prepare them at least 30 minutes prior to frying the fish, though you can keep the cooked fish warm on a rack over a baking sheet in a 200F oven while you fry up your fries. If you don’t have time for that, make sure your french fries are super hot when they go into the oven; this will help ensure that they crisp up nicely while keeping their moisture inside. Also, be sure to serve them immediately after cooking because it takes only a few minutes for them to get soggy if allowed to sit out too long. Finally, keep in mind that these fries are great on their own but can also be added to other meals like salads and sandwiches if desired.

Conclusion

These fish and chips are sure to impress your guests. They’re a great way to show off your cooking skills, especially if you’ve never made them before! If you want something more traditional than cod or haddock fillets then feel free to substitute with any other type of fish that suits your fancy. The most important thing is that this dish tastes good–and who doesn’t love fried food?