When I was growing up a proper treat was to have proper fish and chips. I don’t mean breaded fish with french fries but traditional beer battered Cod with thick chips cooked in dripping.
Cooking in Dripping has fallen out of favor over the years due to its high saturated fat and its link to increased cholesterol.
One look at the packet say 57g of saturated fat per 100g. This is indeed a high number, but more and more I am hearing that saturated fat was not as bad as once thought. In fact the dripping has less saturated fat than the tub of 100% pure coconut oil, with a whopping 95g per 100g of saturated fat and everyone keeps telling me how healthy coconut oil is.
Even if the fat does not have as an extreme effect on the body as once thought it’s still best to keep this recipe for special occasions to try and save the waist line a bit.
So what is dripping? Well dripping is rendered beef fat so the fat we will cook in is an animal product.
So why beef dripping ? Well its traditional and it also has a very distinctive flavor and smell.
So what do you need for the fish
- 500g of beef dripping ( you can store and reuse this)
- 1 large fillet of Cod or other white fish
- 1 can of beer or 330ml or sparkling water
- 1 cup of plain flour
- 1/4 cup of corn flower
- 1/2 tsp of salt
- 1 tsp turmeric
- some black pepper (optional)
For the chips
- 3 medium sized Marris piper potatoes cut into thick chips
I will start with the potatoes. You will need a good potato for this I find Marris piper are the best as they will go crunchy and no soggy like a white potato.
Take your potato and cut them into crunchy chips. You can leave the skin of if you like just make sure you clean them if you do.
Now take your potatoes and add them to a pan of boiling water with a pinch of salt. We are going to parboil them. This will make the chips extra crunchy it also means the potatoes will be cooked when fried as they are very thick.
Drain the potatoes and put in the fridge to fully dry.
Now onto the fish.
You will need to make a relatively basic batter for the fish.
Add the salt the turmeric and flour to a bowl keep half of the cornflour to dust the fish.
Add a splash of beer to the batter and mix.
I am going to use half the amount of beer and make up the rest with sparkling water. If you want you can just use sparkling water although it wont taste quite as good.
Now add a splash of the sparkling water. Do not worry about adding all the water or beer add a little bit at a time while mixing until the batter comes together. you want it quite thick like a waffle batter.
Now heat up your dripping in a high sided pan. It will start of solid like a block of butter but will soon start to go clear. Add you potatoes to the hot fat and fry for 3 to 4 minutes.
Drain on kitchen paper.
Dust your fish with the corn flower and then dip it into the thick batter. Being very careful add it to the pan of dripping and cook for 5 to 10 minutes depending on the size of fish.
Drain and rest on kitchen towel to remove excess fat.
Serve with tartar sauce, capers and the batter bits left from frying.
Its not a healthy recipe but it hits the spot. Its also a lot cheaper to make at home than to buy from the fish shop. Also for me it tastes like my childhood when most fish was cooked this way.
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