99 Cent Fish & Chips - Video Short

The mark of a good British Pub is its fish and chips -- bar food at its best, indeed. I would have preferred to shoot this video in a noisy, blurry, soccer-caring, dart-throwing environment, but all that Guinness on tap would have been a debilitating distraction, so it's back into The 99 Cent Chef's kitchen.


99c only Stores often carry frozen Alaskan pollock that is perfect for frying. While the fillets are not as thick and meaty as Ye Old Kings Head's fried fish fillets, they hold up quite well and are firm and flaky.

I use fresh russet potatoes instead of the typical frozen packaged french fry, although frozen french fries are sold at 99c only Stores. Of special note in the video is the Chef's "double" frying method for the chips, resulting in an extra crispy skin with a fluffy center.

Allow the Chef to throw his Bowler hat into the ring and give this pub fare classic a go. Give the Chef's video a butcher's hook, as his recipe is the bee's knees and quite easy peasy to prepare.

British colloquialisms are translated here.

Fish & Chips Video

Play it here. The video runs 6 minutes, 58 seconds.

Ingredients (serves 2)

• 2 - 8 oz. 99-cent packages of Alaskan pollock fish
• 3 - 4 cups vegetable oil, for deep frying
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 3/4 cup of PBR (12-ounce can or bottle of Pabst Blue Ribbon beer) or bubbly water.
• 1 egg
• Salt and pepper to taste
• 4 - 6 russet potatoes - sliced for French fries.

Tartar Sauce for Fish   

• 1 cup mayonnaise   
• 1/4 cup pickle relish
• 1 tablespoon lemon juice
• 1/2 teaspoon horseradish

*Malt Vinegar is a traditional accompaniment for Fish & Chips.

Directions for Chips
Heat oil to medium/high (375 degrees). Slice potatoes about finger size. Fry the chips for 2 to 3 minutes in batches if needed (fully submerge fries); they should not be crisp or fully cooked at this point. 

Remove the chips to a paper towel-lined platter to drain. Kick back with a PBR (Pabst Blue Ribbon) while the fries cool for 5 minutes. 

The fries are now ready for fry number two. Make sure the oil is hot again, test out one french fry to see that the oil bubbles when a fry is added. 

Add half of the fries, leaving some room on top for the fish. The fries should cook for a couple of minutes before you add the battered fish.
 
Directions for Fish

Drain and kitchen towel dry defrosted pollock fish pieces. 

In a mixing bowl, combine the flour, baking powder, salt and pepper, a lightly beaten egg, and 99 cent Pabst Blue Ribbon beer (or your favorite beer.) 

Whisk to a smooth pancake-like batter. 

Dredge one serving of fish pieces into the batter, letting the excess drip off. 

Carefully lower the battered fish on top of the frying chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. 

Okay to fry fish separately from chips (fries).

Drain and serve on your recently read local newspaper (the British street food way) or serve on a plate.

 
To embed or view the Chef's video from youtube, click here.