Cody Casey
Fish and chips is a beloved dish in the UK and Ireland, and it can be made at home with a few simple ingredients. The classic version of this dish uses a batter, but a flour coating is a great alternative that is easier to make at home. Pan-frying fish and chips is a quick and easy way to achieve a crispy and crunchy texture without the need for deep frying. The key to success is using a heavy-based skillet, patting the fish dry, and heating the pan before adding oil. This method produces a beautiful golden crust and juicy flesh that is sure to impress.
Pan-fried Fish and Chips Characteristics
| Characteristics | Values |
|---|---|
| Cooking Time | Less than 5 minutes for fish fillets |
| Oil Temperature | 350-375°F |
| Oil Type | Canola, Peanut, Sunflower |
| Pan Type | Heavy-based skillet |
| Fish Preparation | Pat dry, coat with flour and cornmeal |
| Fish Cooking Time | 5-6 minutes on each side |
| Fish Texture | Crispy and crunchy |
| Potato Soaking Time | 30 minutes minimum |
| Potato Cutting Thickness | 1/4" thick fries |
| Serving Suggestions | Malt vinegar, Tartar sauce, Mushy peas |
| Nutrition (fish only) | 245kcal, 11.6g carbs, 20.5g protein, 13.2g fat |
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What You'll Learn
Pan-fried fish and chips: a healthier alternative to deep-fried
Pan-fried fish and chips are a healthier alternative to deep-fried fish and chips. The classic version of fish and chips is made with a batter, but pan-frying is a healthier option. It uses less oil, and the fish is coated in a flour and cornmeal mixture instead of a batter. This gives the fish a crispy and crunchy texture without absorbing as much oil.
To make pan-fried fish and chips, start by drying the fish fillets with kitchen paper to avoid a mushy texture. Cut the fillets into your desired size. Add salt to the fillets and set them aside. In a bowl, mix your chosen spices with flour and cornmeal. Stir well and set aside. Heat oil in a pan over medium-high heat to between 350-375°F. The type of oil used is important, as some oils have a lower smoking point and will burn sooner. Oils with a higher smoking point include canola, peanut, and sunflower oil.
Once the oil is hot, coat the fish fillets on both sides with the flour mixture and place them carefully in the pan. Fry the fish until golden brown, about 5-6 minutes on each side. When the fish is done, it should naturally release from the bottom of the pan. Place the fried fillets on a rack or paper sacks to absorb any excess oil.
For the chips, peel and cut potatoes into 1/4" thick fries. Soak the cut potatoes in cold water for at least 30 minutes, or even overnight. When ready to fry, drain and dry the potatoes thoroughly. A dry surface on the potatoes will lead to crispy chips. Fry the potatoes in small batches to avoid overcrowding, for 2-3 minutes until pale and softened.
Serve the fish and chips immediately with your choice of sauces and sides. Traditional sides include malt vinegar, mushy peas, and tartar sauce. Enjoy your healthier, homemade fish and chips!
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Flour coating vs batter: which is better for pan-frying?
When it comes to pan-frying fish, there are two popular methods to choose from: flour coating and battering. Both techniques aim to create a crispy exterior while retaining the juicy flavour of the fish, but which one is better? Let's explore the pros and cons of each method.
Flour Coating:
The flour coating method involves drying the fish fillets, coating them in a flour mixture, and then pan-frying them in oil. This technique is relatively simple and quick, making it a convenient option for home cooks. One of the advantages of flour coating is that it creates a crispy and crunchy exterior, especially when using a blend of flour and cornmeal. This method is also suitable for adding spices to the flour mixture, allowing for customisation to suit different taste preferences. For example, Cajun seasoning can add a kick, while lemon pepper can provide a tangy twist.
However, one potential drawback of the flour coating method is that it may not always result in an evenly browned fish fillet. Using a thin, non-stick pan can contribute to this issue, as the fish may come into closer contact with the stove, causing uneven browning. To mitigate this, it is recommended to use a heavy-based skillet or a cast-iron pan.
Batter:
Battering involves coating the fish in a wet batter before frying. This technique typically involves combining flour with a liquid, such as milk or water, and optional leavening agents like eggs or baking powder. Battering results in a thick, goopy layer around the fish, which then fries to a crispy exterior. One of the advantages of battering is that it can create an exceptionally crispy coating, especially when using a light and fluffy batter.
However, one potential downside of battering is that it may require more pans and preparation time compared to flour coating. The battering process can be messier, and the batter may soak up more oil during frying, affecting the texture and flavour. Additionally, the rapid breakdown of oil caused by the batter is another factor to consider.
Both flour coating and battering have their unique advantages and considerations. Flour coating is simpler, easier to manage, and allows for customisation with spices. It is also better suited to pan-frying due to its drier texture. On the other hand, battering can result in an exceptionally crispy exterior, but it may require more preparation and result in oil breakdown. Ultimately, the choice between flour coating and battering depends on personal preferences, the desired level of crispness, and the amount of time and effort one is willing to invest in the cooking process.
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$31.99
The best oils for frying fish
When pan-frying fish, it's important to choose an oil with a high smoke point—the temperature at which oil begins to burn and smoke. Oils with lower smoke points, such as butter and olive oil, will burn at the high temperatures needed for frying, giving the fish an unpleasant burnt taste.
So, which oils are best for frying fish? Here are some options to consider:
Canola Oil
Canola oil is a versatile oil that can be used for various cooking methods, including frying. It has a good smoke point, falling between 400º and 450ºF, and is relatively inexpensive. It's also quite light, so it won't mask the delicate flavour of the fish.
Vegetable Oil
Vegetable oil, made from various ingredients like soybeans, sunflower seeds, corn, and sesame, is another neutral-flavoured oil with a high smoke point, making it ideal for deep-frying. It helps achieve the crispy, crunchy texture desired in fried fish.
Safflower Oil
Refined safflower oil has a high smoke point of around 510°F and a neutral flavour, making it suitable for frying fish. However, it's important to avoid unrefined or semi-refined safflower oil, which has a lower smoke point.
Peanut Oil
Peanut oil is a popular choice for frying foods due to its high smoke point of 450°F. It can add a slightly nutty flavour to the fish, which may be desirable or undesirable depending on your preference.
Avocado Oil
Avocado oil has an impressively high smoke point of 520°F, making it suitable for frying fish. However, it may be more expensive than other options.
Remember, when pan-frying fish, it's essential to heat the pan before adding the oil and to avoid moving the fish around too much while cooking to prevent it from tearing or sticking to the pan.
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How to get crispy fish and chips
To make crispy fish and chips, you'll need to prepare the fish and potatoes separately. For the fish, you'll need to dry the fillets with kitchen paper and cut them into pieces. Then, mix your spices, flour, and cornmeal in a bowl. You can also add an egg and soda water to create a wet batter, or just use beer for a richer flavour. For a dry batter, use breadcrumbs. Next, heat oil in a pan over medium-high heat—sunflower, canola, or peanut oil are good choices due to their high smoking points. Coat the fish fillets on both sides with the flour mixture or batter and place them in the hot oil. Fry until golden brown, about 5-7 minutes on each side.
For the chips, peel and cut your potatoes into fries about 1/4" thick. Soak the cut potatoes in cold water for at least 30 minutes, or even overnight. Drain the potatoes and dry them thoroughly with paper towels before frying. Rinsing the excess starch off freshly cut potatoes and patting them dry will result in crispier chips. Fry the chips in oil at 350°F for about 2 minutes, then remove them from the oil and drain on paper towels. You can then fry the fish, and finally the chips again for a crisp exterior.
Some additional tips for crispy fish and chips include using a heavy-based skillet or cast-iron pan, ensuring the oil is at the right temperature to prevent the fish from absorbing too much oil, and eating the fish fresh off the stove as the surface loses crispiness when it cools.
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Tips for frying fish and chips in the same pan
Frying fish and chips in the same pan is a convenient way to prepare this classic dish. Here are some tips to help you achieve crispy, golden perfection:
Choose the Right Oil:
Use an oil with a high smoking point, such as canola, peanut, or sunflower oil. Butter and olive oil have lower smoking points and may burn at higher temperatures.
Prepare the Fish and Chips:
Before coating and frying, it is essential to thoroughly dry both the fish and potatoes. Use paper towels to pat them dry. Removing excess moisture will result in a crispier texture and reduce oil splatter.
Use the Right Pan:
Opt for a heavy-based skillet or a thick, good quality frying pan. A thin, cheap non-stick pan may cause uneven browning.
Heat the Pan First:
Always heat the pan before adding oil. This helps create a crispy exterior.
Coat with Care:
For the fish, use a flour and cornmeal mixture, adding spices for extra flavour. Ensure you shake off any excess flour before placing the fish in the hot oil. For the chips, consider using a floury potato variety such as King Edward, Maris Piper, or Russet. Cut the potatoes into uniform wedges or fries, approximately 1/4" thick. Soak them in cold water for at least 30 minutes, then thoroughly dry them before coating with oil and seasonings.
Fry with Precision:
Maintain a medium-high heat between 350-375°F. Avoid overcrowding the pan to prevent lowering the oil's temperature, which can result in soggy food. Fry the fish until golden brown, about 5-6 minutes on each side. For the chips, blanching and double frying are recommended for the perfect crispy exterior and fluffy interior.
Serve Fresh:
Once the fish cools, it loses its crispiness. Serve it fresh off the stove, paired with your favourite sauces and sides!
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