Fish and chips are a classic British dish that has been enjoyed for decades. It has been a staple in the menus of most restaurants and pubs in the UK, and has since gained popularity all around the world. The dish consists of a deep-fried battered fish served with chips (fries) and condiments like tartar sauce or vinegar, making it a comforting and satisfying meal.

But what makes a good fish and chips? For chefs, it’s all about choosing the right type of fish and batter to get the perfect crunch and flavor.

When it comes to fish, the traditional choice is cod or haddock. These types of fish are firm, meaty, and have a mildly sweet flavor that pairs well with the batter and chips. But nowadays, chefs are starting to experiment with different types of fish to offer a unique twist on the classic dish. Salmon, tuna, tilapia and even prawns have been used to make fish and chips.

Chef Ben Bartlett, who won the title of Best Fish and Chip Chef, says that the choice of fish can make or break the dish. “You want a fish that is fresh, sustainable and has a firm texture that can hold up to the frying process,” he said. “But most importantly, it has to taste delicious.”

For fish and chip restaurants, choosing sustainable fish is crucial. The Marine Conservation Society lists cod and haddock as ‘Fish to Eat But Only Occasionally’ due to overfishing concerns. Chefs are encouraged to use alternative fish options like pollack or whiting that are more abundant in British waters and have a similar taste and texture to cod.

Apart from the fish, the batter is also important in making the perfect fish and chips. Different chefs have their own secret ingredient to make a crispy and flavorful batter, but the majority use a mix of flour, baking powder, water, and salt. Some chefs add beer or vodka to their batter to make it lighter and crispier.

Chef Ben advises using a cold batter to get a better result. “The colder the batter, the crispier it will be,” he said. “You don’t want the batter to absorb too much oil and become soggy.”

Another important factor in making good fish and chips is the temperature of the oil. The oil should be heated to around 180°C before placing the fish in the fryer. The fish should be fried for about 5-6 minutes depending on the thickness, but over-frying can result in a burnt and dry fish.

Lastly, the chips play an integral part in completing the dish. Chef Ben suggests using a good quality potato that has a high starch content, such as Maris Piper or King Edward. The chips should be cut thick, washed, and deep-fried twice to get a crispy and fluffy texture. “Good chips should be crispy on the outside and soft and fluffy on the inside,” he said.

In conclusion, a good fish and chips dish boils down to the fish, batter, and chips. Chefs have to be meticulous in choosing the right type of fish, batter mix, and temperature of the oil to ensure that the dish is cooked to perfection. Whether it’s a classic cod or a unique salmon fish and chips, the dish will always be a crowd-pleaser and a comfort food that will never go out of style.

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