Classic Fish and Chips

Any kind of aquatic life that is regarded as a food fit for consumption by humans is called seafood and includes fish and shellfish.

Fish are of two kinds, either 'Round fish or Flat fish' and come from Saltwater (Ocean) or Freshwater (Dams, Rivers, and Lakes). On the other hand, shellfish include various species of Molluscs (Squids, Mussels, Oysters, Octopus) and Crustaceans (Lobsters, Crabs, Shrimp).

The most important factor to look into when choosing fish for a dish is the colour of the flesh. The flesh is described as either 'white or dark' and the dark-coloured fish can range from a pinky-red to orange or even brown in colour. The oil content within the flesh determines the colour; the higher the oil content the darker the colour.

Classification and category of fish and shellfish help determine the method of cooking that could be suitable for each kind.

To learn more about the points to keep in mind when choosing fresh Fish, fresh Molluscs, fresh Crustaceans, and some popular types of Seafood, you can go through the introductory lesson: Seafood… Cooking Fish, Shellfish, and more!

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‍Seafood Recipe of the Day - Fish & Chips ‍

Fish & Chips is the undisputed national dish of Great Britain; it has become the cultural & culinary symbol of the country and instantly recognized as British the world over.From the 1870’s the fish and chip trade spread rapidly, especially in London and in the cotton & wool manufacturing towns of the Pennines and soon becoming a readily accessible hot, nutritious meal for many factory and mill workers then.

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‍This Dish

‍A beer-battered fish that is deep-fried, served with potato chips and tangy lemon mayonnaise on the side.

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Recipe Card

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Method of Preparation:

1. Slice potatoes with skin into chips. Parboil the potatoes for 5 minutes, drain and place in the freezer for 20 minutes.
2. Combine all ingredients for the lemon mayonnaise and put in a ramekin and place in the fridge to chill.
3. Pour the sunflower oil into the deep fat fryer or a large frying pan and heat it to 180˚C (just below the smoking point).
4. Mix the salt and black pepper together and season the fish fillets on both sides.
5. Deep fry the potato in the oil until they are golden and crisp. Place on a paper towel to soak excess oil and set aside.
6. Whisk the flour & corn starch together with beer, vinegar and baking powder until it has no lumps(add the beer a little at a time). Coat each side of the fish fillet in a little of the extra flour, then dip into the batter and allow any excess better to drop off.
7. Holding one end, lower the fish into the oil one by one, carefully. The size of your fryer will determine the number of fish you can fry at a time. Make sure not to overcrowd the fryer.
8. Cook for around 4 minutes or so, until the batter, is golden and crisp.
9. Serve on a plate or in a paper cone with lemon mayonnaise.

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