Fish and chips first appeared in the UK in the 1860s, and by 1910, there were over 25,000 fish and chip shops across the UK. By the 1930s there were over 35,000 shops, but the trend reversed and by 2009 there were only approximately 10,000. No matter if its presented in newspaper like the old days or served plated, this is still one of the most loved dished ever. Chef Chad teaches us to make it the way he does:
3 x 250g tail cut hake fillet portions
1 cup all-purpose flour
1 large egg
1 cup water
1 cup ice cubes
5 medium sized potatoes, peeled and cut into chips
3 tsp salt
Fill a medium to large pot of water roughly ¾ of the way, add 2 tsp salt and the cut chips.
Bring to the boil, let simmer for 2-3 minutes. Strain the chips and let them cool.
Put frying oil in a medium-large pot on medium to high heat. Leave for roughly 10-12 minutes to reach temperature, if you have a thermometer probe, check the oil, it should be between 165 – 174 deg C.
In another bowl sieve flour 2-3 time to get rid of any clumps and to make the batter lighter, add the salt to the flour. Beat egg slightly in a smaller bowl until just combined. Add ice cubes to the cup of water and leave for 3-5 minutes. Add ice cold water to the egg mix and then to the flour mix, mix in gently with chop sticks until just combined. Don’t worry too much if it’s a bit lumpy. Make sure that the tempura batter mix stays cold.
Lightly coat your hake tail fillets in all-purpose flour then add to the batter, remove from the batter and let any batter drip off the fish, then place it in the hot oil, cook for roughly 5-7 minutes. Take fried fish out of oil and place on some kitchen towel to rest. Repeat the process with the other two fish fillets. Once the fish is done, add your cooled blanched chips to the frying oil and fry for 5 minutes. Remove chips from the oil and into a paper towel lined colander.
Plate up your Tempura fried hake and chips and enjoy with fresh lemon and a sauce of your choice.
Chefs tip: Do not leave your tempura batter for too long before using as it depreciates quickly. Make sure it stays cold.