Fish & Chips recipe

I’m now actually gonna teach you how to make something for once ahahaha.

Back when I lived in Ireland, I gained confidence that gave me a base to work on to build my personality, beliefs, and habits. This confidence also helped me go out and explore my world and determine what I love and disliked among the things I experience. One of the things I discovered to love is Fish & Chips. I remember the first time I ate fish and chips, me and my mother just finished shopping and my mom sat us down at a booth in a dim restaurant, she left to order and came back with a rectangular paper plate with a golden thing on it and thick fries, my mom told it me it was fish, but that didn’t explain the packet of salt on the tray or the slice of lemon in the plate, but it was white fish so I just dug right in without hesitation and ate some fries, fish was and still is my favorite. A few minutes later my mom squeezed the lemon juice onto my fish and fries and sprinkled a little bit of salt, then told me to try it. I hesitantly tried it as I knew lemon was sour but when I bit into it, it was so good I ate with gusto. Afterwards my mother bought me a freshly baked chocolate chip cookie from Marks and Spencer’s bakery (more on that later.)

After adding the lemon juice and salt to it the fish had that wonderful crunchy texture but tasted salty and sour, it’s like a star-crossed relationship. Two things you wouldn’t have thought tasted good together start dancing on your tongue in an amazing routine, the texture was good too. I ate the fries to dilute the flavor a bit as the two flavors tended to dance to hard on my tongue.

Cooking fish & chips is pretty easy, I learned how to cook it as it was my favorite food.

For the fish:  

First you defrost the fish (1.5 kg) then in a separate bowl you mix all the dry ingredients first which are: 1 cup flour, 1 tsp pepper, 1 tsp baking powder, and 1 tsp of salt. Then you add 1 cup milk and 1 egg and then mix, leave it for at least 20 minutes. Take the fish and cover it in batter then fry it. Set it down on a kitchen towel to soak up the oil

For the fries (chips):

You clean and peel 4 large potatoes then cut them up in whatever thickness you prefer. I prefer thick cuts (steak fries) as they add a nostalgic and more authentic feel to the whole dish. Afterwards, let them sit in cold water as you prepare the batter for the fish.  Fry the potatoes until you think they’re the right texture then put them on a kitchen towel to soak up all the excess oil. (then munch on them as you fry up the fish)

*Note: pat them dry some more then put it on a plate of your choice, and try the lemon and salt combo, it’s simply splendid. You could also have a side of tartar sauce to dip the fish in, but personally I prefer it plain with lemon and salt.

I don’t remember the name of the restaurant or the mall we ate in, but I do know that it’s in the same street adjacent to the Spire of Dublin.

I hope you’ve enjoyed this dish!