With all eyes on London for the upcoming games, we've been craving quintessentially British fare: pub food. Fries (ahem, we mean chips), anything battered, sandwiches, burgers, and bangers galore. Nothing like tucking in to a good meal to celebrate the athleticism happening overseas.
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For the fish: cod, flour, beer. For the chips: potatoes, salt. For both: vegetable oil, a lemon wedge, and malt vinegar.
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Laura Davis instructs us to peel the outer edge of the spuds, but leave a cap of skin on top and bottom for crisp ends after frying.
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Her instructions are simple: cut the potato into 1/2 inch slabs for starters.
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Then cut lengthwise in 1/4 inch slices for even, rectangular fries.
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A quick soak in salt water removes some of the potatoes' starchiness -- which helps them become all they can be in that bath of hot oil.
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After their soak, be sure to dry the potatoes well on paper towels or dishcloths -- wet potatoes are dangerous to deep fry!
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Meanwhile, we prepared the fish batter: as simple as pouring beer into flour and salt.
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Just a quick stir -- a few lumps are fine.
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Here's a cool trick: Laura Davis puts just a quarter-cup of flour into a plastic bag and uses it to coat the fish before dipping in the beer batter. It's mess-free and results in thicker breading, too.
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After a turn in the IPA-fragrant batter, it's time to fry.
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These french fries are twice-cooked: the first dip is meant to cook the potatoes through without browning.
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Then after a quick rest, they go back in for their final browning. Don't forget to sprinkle them with salt afterward!
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It's important to regulate your oil temperature so the fish doesn't brown before cooking all the way through. This piece looks about right.
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