The lesser known culinary holiday got its start quite like many other food-related holidays; it was first launched in 2015 in the UK, as a way to commemorate the iconic British dish. In light of the festivities, Greenwood Fish Market is the one stop shop for all you need for a hearty meal.
First things first: the fish. Traditionally, white-fleshed fish is chosen for its texture and mouthfeel, with cod and haddock being the most common. However, practically any white fish will do. Fresh is best of course, and Greenwood’s selection of catfish, snapper, barramundi, orange roughy and chilean cod fit the bill to the T. Their recommendation? Go with the first three; not only are they well suited for fish and chips, these fish boast higher amounts of lean protein and nutrients, including Omega-3 fatty acids.
For those who are attempting Fish and Chips for the first time, Alan Lee, founder and chef at Greenwood Fish Market, has provided his recipe for traditional British Fish and Chips.
Serves 4 people
Prep time 40 minutes + overnight chilling
Cook time 20 minutes
fish batter
100g self raising flour
50g cornflour
100g plain flour
250ml water
salt and pepper, to taste
- Whisk all the ingredients together. Ensure that there are no clumps and it forms a homogenised batter.
- Cover and chill overnight. Adjust consistency with additional water if necessary; it should be semi-thick and able to coat the back of a spoon well.
chips
800g starchy potatoes (e.g. Russets)
olive oil
sea salt, to taste
- Pre-heat oven to 220°C.
- Scrub the potatoes and cut into 1.5cm thick strips. Place them into a large saucepan with water and bring to a boil. Lower the heat and gently simmer for an additional 4 minutes.
- Drain the potatoes, pat dry, and cool.
- Line the potatoes on a non-stick roasting tray. Drizzle with olive oil, and roast in the oven for 10 minutes.
- Toss with sea salt.
white fish fillets, skinless and deboned
1L sunflower oil
plain flour
fish batter
- Heat up oil to 200°C
- Pat the fillets dry with paper towels. Dust the fillets in plain flour and dip each fillet into the batter. Ensure that the batter is evenly coated.
- Fry the fish until a deep golden brown, approximately 5-6 minutes.
For best results, Lee recommends that the Fish and Chips be enjoyed with traditional malt vinegar, and homemade tartare sauce and sweet Thai chilli sauce.
sweet thai chilli
1000g sweet chilli (store bought sauce)
120g fish sauce
120g coriander, finely chopped
100g red onions, finely chopped
50g vinegar
90g lime juice
- Mix all ingredients together. For best results, chill overnight for flavours to infuse.
tartare sauce
4 egg yolks
2 tbsp dijon mustard
450ml sunflower oil
3 tsp white wine vinegar
40g gherkins, finely chopped
30g capers, finely chopped
juice of half a lemon
- In a large mixing bowl, mix the egg yolks and mustard together until combined. Season with salt and pepper.
- Gradually add the oil in a slow drizzle while continuously whisking. For best results, drizzle the oil for a second or two, whisk until emulsified, and repeat. Adding too much oil at one time will cause the mayonnaise to split.
- Once all the oil is whisked in, add the white wine vinegar.
- Measure out 500g of the homemade mayo. Mix in the gherkins, capers and lemon juice.
