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Ingredients
– 4 pieces of white fish (cod, haddock, or pollock), cut into chunky strips
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon cayenne pepper (optional)
– 1 cup buttermilk
– Vegetable oil for frying
– 2 cups chunky chips (fries)
– Malt vinegar or tartar sauce for serving
Instructions
1. In a shallow dish, mix together flour, paprika, salt, black pepper, and cayenne pepper (if using).
2. Pour buttermilk into a separate shallow dish.
3. Dip each piece of fish into the buttermilk, then coat in the flour mixture, shaking off excess.
4. Heat about 1-2 inches of vegetable oil in a large frying pan over medium-high heat.
5. Fry the coated fish pieces in batches until golden brown and cooked through, about 3-4 minutes per side.
6. Remove the fish from the oil with a slotted spoon and drain on paper towels.
7. Meanwhile, cook the chunky chips according to package instructions or by frying in hot oil until crispy.
8. Serve the fish with the chips, malt vinegar, or tartar sauce.
English Tea Pairing
– English Breakfast Tea: A strong and full-bodied black tea that pairs perfectly with the rich flavors of fish and chips.
– Earl Grey Tea: A flavorful black tea with bergamot notes that complements the citrusy flavors of malt vinegar.
Brewing Instructions
1. Heat water to a boil.
2. Use one teaspoon of loose-leaf tea or one tea bag for every 8 oz of water.
3. Steep for 3-5 minutes, depending on desired strength.
4. Serve hot, with milk and sugar to taste.
Tips and Variations
– Use sustainable and fresh fish for the best flavor.
– For extra crispy coating, chill the coated fish in the refrigerator for 30 minutes before frying.
– Experiment with different seasonings in the flour mixture, such as dried herbs or spices.
– Serve with mushy peas or a side salad for a more authentic British experience.