Me Mum & Dad love it when I make Pub-Style Fish and Chips with lots of malt vinegar, mushy peas, and chip buttys! They are from two small towns on the northwest coast of England. The towns are Thornton-Cleveleys and Fleetwood, both are just outside of Blackpool, Lancashire. This weekend my Mum had a craving for Pub-Style Fish and Chips, and I love Chip Buttys, so it was perfect for all of us!
Although we live in Dallas, Texas now, growing up, my Mum always cooked lots of great meat pies, lamb, English pastries, and good all-around English pub-style foods.
One of my favorite childhood foods and my all-time favorite sandwich is the Chip Butty. The leftover chips (French fries) are sprinkled with malt vinegar then placed on buttered white bread with steak sauce on it! I know it’s pure carbs and fat, but I could eat a dozen of them and still have room for dessert, utterly fantastic! If you’ve never had a Chip Butty, you have to make yourself one next time you have Fish and Chips.
Best Chips Recipe:
INGREDIENT:
- 2 Pounds Russet Potatoes (High Starch)
- 1 Gallon Canola Oil
- Fresh Parsley (optional)
PROCESS:
-Wash and slice each potato into 12 wedges, lengthwise
-Place sliced potatoes into water to wash away excess starch
-Heat oil to 320F, 160C
-Carefully add small batches of the potatoes to the hot oil, fry for 3-4 minutes
-Remove potatoes and let drain on a rack. This can be done in advance and let the potatoes cool.
-Heat oil to 375F, 190C
-Carefully add small batches of the potatoes to the hot oil, fry for 3-4 minutes
-Sprinkle with salt, pepper, and herbs, serve with malt vinegar
-Keep the chips warm in a low oven 300F, 148C while frying the fish
Pub-Style Beer Battered Fried Fish recipe:
Pub Style Fish and Chips
Ingredients
- 2 Pounds Cod or Haddock, or Pollack
- 2 Cups All-Purpose Flour
- 1 Tablespoon Baking Powder
- 1 Teaspoon Cayenne Pepper
- 1 Teaspoon Old Bay Seasoning
- 1 Teaspoon Salt
- 1 Pint Lager
Dredge
- 1/2 Cup All-Purpose Flour
- 1/2 Cup Corn Starch
Frying Oil
- 1 Gallon Canola Oil Vegetable oil or lard
Instructions
- Combine all of the batter ingredients and whisk until completely smooth, refrigerate for 1 hour
- Heat the oil to 350F, 175C
- Dredge the cod in the flour/cornstarch mixture, then dip into the beer batter
- Carefully add small batches of the cod into the hot oil, fry for 4-5 minutes
Mushy Peas
Mushy peas are a little trickier in Texas because we don’t have the right peas. In England, they use Marrowfat Peas and I’ve only been able to order the dried peas off of Amazon. The good news is, they are still pretty good. Order yourself some here if you’re in the mood for some good English Pub Food. Cheers!
Leave a Reply