History and Origin of Fish and Chips
Fish and chips, traditionally known as "fish and chips" in English, have an origin dating back to the 19th century in the United Kingdom. They became popular as a quick and affordable meal for the working classes, combining the crispy texture of fried fish with the softness of the fries. In Latin America, although this dish is not traditional, it has been adapted and is known under different names and variations depending on the country. For example, in Mexico, they are often served with fried plantain or yuca slices, while in countries like Argentina or Chile, fried fish is usually served with roasted potatoes or French fries.
In other Latin American countries, this dish may simply be called "fried fish with potatoes" or "breaded fish with French fries." The versatility of the dish allows for multiple variations that adapt the type of fish and the frying technique. Its appeal lies in the light and crispy texture of the batter along with the delicate flavor of the fish, which has made it a popular choice for informal meals in the region.
How to Prepare Perfect Fish and Chips
To prepare these delicious fish and chips, we will start by washing the fillets well with lemon juice and water to remove any impurities and add freshness. Then, season them with salt and pepper to taste and let them cool while we prepare the batter.
Sprinkle the active dry yeast over warm water and let it rest until completely dissolved. In a bowl, place the flour along with the salt and sugar, making a well in the center where you will add the dissolved yeast, oil, and two-thirds of the beer. Mix gently with a wooden spoon until the ingredients are combined and then incorporate the rest of the beer.
Cover the batter and let it rest in a warm place for 30 to 35 minutes, until it thickens and forms foam. Meanwhile, dry the fish with paper towels and cut each fillet diagonally into two pieces. Preheat the oven to a warm temperature to keep the fish in good condition while we fry it.
Next, mix the remaining flour with pepper and salt on a plate. Heat the oil for frying. Beat the egg white until soft peaks form and add it to the fermented batter, carefully folding it in.
Coat each piece of fish with the seasoned flour, pressing lightly to ensure it is well covered, and shake off the excess. Using a two-pronged fork, dip the fish into the batter and hold it over the bowl for about 5 seconds to let the excess drip off.
Carefully lower the pieces into the hot oil and fry them, turning them only once, until they are golden and crispy on the outside. It is advisable to fry one or two pieces at a time to maintain a constant oil temperature. Once ready, transfer them to paper towels to absorb excess grease.
Enjoy your perfect fish and chips, crispy and full of flavor, ideal to accompany with tartar sauce or simply with fresh lemon.
