Fried Fish – The Ultimate Guide to Perfect Fish And Chips

In the 19th century, seafood and potatoes emerged as go-to comfort food for many UK and Irish communities. The dish’s simplicity, plus its irresistible flavors and aroma from London’s newly developed deep-frying technique, resonated with both aristocrats and working-class coastal families alike.  Continue reading to learn how to include this classic meal, the perfect fish and chips, on your venue’s menu using premium products from Chicago’s leading wholesaler, Northwest Meat Company.

Early Origins of Fish And Chips

In the 1860s, the first diner offering this meal opened when Joseph Malin tried the cooking methods developed by Jewish immigrants from Spain and Portugal.

During WWI and WW2 food-rationing periods, the dish emerged as a tasty and reliable option. Popularity continued to grow during peacetime when it became a global symbol of British resilience and culture. Today, the combo is a gastropub staple worldwide.

Finding the Best Fish

The ideal species to use has certain qualities that guarantee a delicious outcome: mild flavor, firm texture, and the capacity to withstand intense heat during frying.

In England, Cod is generally the go-to choice for large, flaky white filets that offer a moist and meaty texture that remains tender after cooking. It’s versatile and absorbs flavors while keeping the structure intact, making it the top choice for purists seeking the perfect fish and chips experience.

Like Cod, Haddock offers a slightly sweeter taste and a leaner texture with firm flesh. It is ideal for deep frying, yielding crispy results on the outside and succulence within the filet interior. Other species to consider are Pollock, Hake, and Plaice.

Choosing a suitable supply for your venue depends on several factors, including regional availability and preferences, sustainability, shipping options, and freshness.

In Chicago, rely on Northwest Meat Company to supply your staff with the finest wholesale fish and seafood products.

We have a wide variety of species, plus Oysters, Crab Claws, and Caviar.

Crispy Batter is the Secret 

A perfect fish and chips experience starts with the outer “crust.” The batter protects the filet’s outer surface during frying and provides a satisfying crunch that contrasts with the savory, tender meat inside.

The ingredients are simple. Begin with a combination of all-purpose flour plus cornstarch or rice flour to create a light and crispy batter that produces a delicate golden outer crust. To enhance crispiness, add baking powder for an even airier texture.

For added character, use your favorite seasoning combinations, including salt, pepper, garlic powder, and paprika. Next, chill the batter in the refrigerator for at least 30 minutes to help the mixture stick to the fish quickly.

Before application, dry the filets by patting them with paper towels. Removing moisture ensures the batter adheres to the skin properly, preventing a soggy surface.

Perfect Fish and Chips Frying Techniques

Ensure the batter reaches optimal crispness while cooking the filets effectively. Heat your oil to between 350 to 375 degrees Fahrenheit.

It’s OK to fry your filets in batches, but avoid overcrowding, as this can drop the oil temperature, leading to less crispy, greasy results.

Monitor your cooking times. You’d like a golden brown, crispy exterior crust. Over-frying leads to tough batter, while under-frying leads to sogginess.

Place the cooked filets on wire drying racks or paper towels under a heating lamp for a few minutes to preserve the crispy texture and drain excess oil.

Mastering the Chips

Perfect fish and chips dishes include potatoes that are ample in size, fluffy inside, and crispy and golden brown on the outside, matching your filets. Use Russet or Maris Piper potatoes with low moisture and high starch content.

For preparation, cut them into thick sticks around ½ to ¾ inches wide, ensuring even cooking and shape retention. Soak them in cold water for at least 30 minutes to remove excess starch.

Since we’ll use a double cooking method to ensure the chips are crispy outside yet fluffy within, it helps to have two deep fryers–one pre-heated to 320℉ and the other to 375℉.

First, you’ll blanch the chips by frying them in small batches for 5-7 minutes at a lower temperature until just before turning golden brown. Then, remove the potatoes from the fryer and drain them on paper towels.

In the second fryer, cook the drained chips again in batches for about 2-3 minutes until golden brown and crispy. Immediately remove them from the oil and season with sea salt.

Serve hot alongside your filets, and drizzle with malt vinegar to add a tangy and sweet finishing touch. Also include fresh lemon wedges and a tartar sauce condiment made from mayonnaise, pickles, capers, and lemon juice.

Garnish with freshly chopped parsley/dill or perhaps a mashed Pea Purée for added color and texture.

For beverage pairing, rely on light and crisp British ales or lagers to complement the classic comfort food vibe. Fresh Apple Cider is a healthy alternative to soda pop for kids.

Order Premium Wholesale Seafood Today 

The perfect fish and chips meal begins with the freshest seafood available in Chicago.

Your friends at Northwest Meat Company have the top-tier products your customers expect, delivered directly to your venue, locally and nationwide. We guarantee quality and stand behind every cut sold.

Visit our website to browse our products, order directly through our app, or get personalized assistance by calling our sales team at (312) 733-1418.