Thanks to our global food community, we have more opportunities than ever to sample cuisines from the farthest corners of the world. Even in America’s smallest towns, food lovers are exploring traditional Indian, Ethiopian, or Spanish tapas restaurants, and we’re constantly on the hunt for our new favorite.
As our palates grow accustomed to savory spices and tongue-numbing chiles, it’s easy to forget the classics of our close friends just across the pond. With their quirky names like Bubble and Squeak, Bangers and Mash, and Toad-in-the-Hole, we love traditional English pub fare for its comfort food appeal.
When we think of classic English food, our minds wander to freshly made sausage, creamy potatoes, and rich gravy. But maybe the most iconic dish is the king of street food: fish and chips.
The Culinary Institute of America’s recipe for Fish and Chips gets right to the point. Flaky, tender cod in a crispy batter, served alongside twice-fried potatoes (fries, not chips, which are crisps. Got it?). For the perfect complement to the richness of the dish, we’ve added an herby dipping sauce that is creamy and tangy, thanks to white wine vinegar and capers.
In the fish and chip world, a common debate lies in the choice between cod and haddock. Both are flaky white fish, with similar flavors and textures. Haddock may be slightly more flavorful, and a bit drier in texture, but both are excellent options.
One consideration to keep in mind is that the Monterrey Bay Aquarium’s Seafood Watch (which advises on ocean-friendly choices when purchasing seafood) considers Pacific cod caught in Alaska to be a more sustainable option than haddock in general. Of course, your cod may be coming from another source, so check out seafoodwatch.org or their handy app for more information.
Our all-purpose fish batter is kept crisp and airy with the addition of sparkling water. You’ll love the crunch in contrast to the buttery fish, but it is also perfectly suited as a coating for chicken or vegetables. Try it on sliced sweet potatoes, onions, and even Brussels sprouts. To ensure a crispy exterior that isn’t too greasy, keep the batter as cold as possible and whisk it right before use.
If you’re craving something green on your plate, fish and chips are seamlessly paired with sweet green peas (mash them for a classic English touch). For some variety, serve the dish with a sesame-based cabbage slaw and soy dipping sauce, or a tangy jicama salad and mango salsa. But if you’re traditional, a nice cold beer will do the trick.
• This article was provided to The Associated Press by The Culinary Institute of America in Hyde Park, New York.
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