Happy St George’s Day

Published: Thursday 23rd April 2015 by Tom Drinkall

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Today is Saint George’s Day, the feast day of Saint George and the National Day for England. What better way to celebrate than by eating one of the nation’s favourite dishes – fish and chips. We’ve found this great recipe from Jo Pratt on BBC Food to create the perfect homemade fish and chips.


You will need:

  • Beef dripping or oil, for deep frying (beef dripping is used in the traditional method and gives a better flavour, but sunflower or vegeatble oil works just as well)


For the fish:

  • 4 x 175g thick cod or haddock fillets (taken from the head end rather than the tail end of the fish)
  • 225g self raising flour with a little extra for dusting
  • salt and freshly ground black pepper
  • 300ml fridge-cold lager


For the chips:

  • 6-8 large floury potatoes, such as maris piper, king edward, desiree (depending on how hungry you are)


How to prepare:

1. Preheat the oven to 150C / Gas 2 and preheat the dripping or oil to 120C

2. Peel the potatoes and cut into whatever size you prefer (we prefer chunky cut chips!)

3. Wash well in cold water, drain and pat dry with a clean tea towel

4. Put the chips in the fryer and gently fry for about 8-10 minutes, until they are soft but still pale. Check they’re cooked by piercing with a small, sharp knife and lift out of the pan and leave to cool on greaseproof paper

5. Increase the heat of the fryer to 180C

6. Season the fish and dust lightly with flour (this allows the batter to stick to the fish)

7. To make the batter, sift the flour and a pinch of salt into a large bowl and whisk in the lager to give a thick batter, adding a little extra beer if it seems over-thick – the batter should be the consistency of double cream and coat the back of a wooden spoon.

8. Season with salt and thickly coat 2 of the fillets with the batter and carefully place in the hot fat and cook for 8-10 minutes until golden and crispy

9. Once cooked, remove from the pan, drain and sit on a baking sheet lined with greaseproof paper, then keep warm in the oven while you cook the remaining 2 fillets in the same way

10. Once the fish is cooked, return the chips to the fryer and cook for 2-3 minutes or until golden and crispy

11. Shake off any excess fat and season with salt before serving with the crispy fish… mushy peas, bread and butter and a pot of tea are optional but better for creating an authentic experience!

What are your favourite English recipes? Share them with us by commenting below.

Published: Thursday 23rd April 2015 by Tom Drinkall

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