Fish and chips can be considered a classic British dish, beloved not only by the general public but also by the late Queen Elizabeth II.
According to Darren McGrady, former royal chef, Queen Elizabeth II's version of fish and chips is a bit different from what we typically eat. Firstly, the fish in the Queen's version is not deep-fried but coated with breadcrumbs and baked, giving it a crispy outer layer and reducing its oil content for a healthier option.
As for the chips, McGrady mentioned they are indeed fried, but each chip is meticulously cut to the same size, highlighting precision in preparation. Regarding the sauce, instead of tartare sauce, the Queen's version uses Hollandaise sauce as its base, made with egg yolk and butter, and flavored with tarragon for added aroma.
A simple dish of fish and chips, under the hands of palace chefs, becomes a blend of health and deliciousness, proving to be anything but simple. According to Mr. Darren, during royal banquets, Queen Elizabeth II would often task her culinary team to prepare over a hundred servings of fish and chips to entertain guests. Each plate is meticulously crafted, highlighting the Queen's profound fondness for this dish.
BigBoy loves fish and chips very much. The cod fillet is coated in beer batter, fried until crispy outside and tender inside, and served with tangy tartar sauce, which adds to its deliciousness. This time, Big Boy followed Mr. Darren's method to recreate the Queen's version of fish and chips, while also making the traditional fried version. Which version do you prefer?
Ingredients
---Queen's Version---
Baked Cod：
Cod | 2 pcs |
|---|---|
Salt | 1 pinch |
Ground Black Pepper | 1 pinch |
Plain Flour | 60 g |
Egg Wash | 1 bulb |
Bread Crumb | 60 g |
Chips：
Potato | 2 pcs |
|---|---|
Salt | 1 pinch |
Ground Black Pepper | 1 pinch |
Hollandaise Sauce：
Egg Yolk | 2 pcs |
|---|---|
Melted Unsalted Butter | 20 g |
Lemon Juice | 2 tbsp |
Tarragon/Parsley | 1 tsp |
Salt | 1 pinch |
Ground Black Pepper | 1 pinch |
---Traditional Version---
Deep Fried Cod：
Cod | 2 pcs |
|---|---|
Salt | 1 pinch |
Ground Black Pepper | 1 pinch |
Plain Flour | 120＋60g |
Beer | 250 ml |
Turmeric Powder | 1 pinch |
Chips：
Potato | 2 pcs |
|---|---|
Salt | 1 pinch |
Ground Black Pepper | 1 pinch |
Tartare Sauce：
Mayonnaise | 3 tbsp |
|---|---|
Lemon Juice | 2 tbsp |
Worcestershire Sauce | 1 tsp |
Gherkins | 4 pcs |
Parsley | 1 tsp |
Salt | 1 pinch |
Ground Black Pepper | 1 pinch |
Steps
Queen's Version Fish & Chips
1.
Cut the potatoes into quarters lengthwise, then cut them into evenly sized sticks. Soak them in ice water for one hour, then drain and pat dry the potato sticks.
2.
To make Hollandaise sauce: Take a large bowl, place 2 egg yolks in it, and set the bowl over hot water. Whisk the egg yolks over the water bath, then gradually add the melted butter, stirring continuously. Add lemon juice gradually while stirring until the sauce thickens. Remove from heat and stir in chopped tarragon, salt, and black pepper. Mix well and set aside.
3.
Pre-heat oven to 190°C。
4.
Bake the cod: Start by toasting the breadcrumbs in a dry pan for 1-2 minutes until golden brown. Pat dry the cod fillets and season lightly with salt and black pepper. Coat each fillet with a layer of flour, then dip in beaten egg, and finally coat with breadcrumbs. Place them in the preheated oven at 190°C and bake for 10 minutes.
5.
Fry the chips: Pat dry the chips, then heat a pot of oil to 140°C-150°C. Fry the chips for 3 to 4 minutes until lightly golden, then remove them from the oil. Increase the oil temperature to 180°C-190°C, return the chips to the pot, and fry for an additional 2-3 minutes until crispy and golden. Remove from the oil and season with salt and black pepper while still hot.
6.
Serve: Arrange the fish fillets and chips on a plate, and serve with hollandaise sauce.
Traditional Fish & Chips
1.
Peel the potatoes and cut them into sticks. Soak them in cold water for an hour, then drain and pat dry the potato sticks.
2.
Make tartar sauce: Take a bowl, add chopped gherkins, then mix in mayonnaise, lemon juice, Worcestershire sauce, chopped parsley, salt, and black pepper. Stir well, then refrigerate for later use.
3.
Make beer batter: Mix 120 grams of all-purpose flour with salt and turmeric powder. Add beer and stir until smooth without any lumps, then refrigerate for later use.
4.
Fry the chips: Pat dry the fries, heat a pot of oil to 140°C-150°C, and fry the fries for 3 to 4 minutes. Remove from oil. Increase the oil temperature to 180°C-190°C, return the fries to the pot, and fry for an additional 2 to 3 minutes until crispy. Season with salt and black pepper while still hot.
5.
Fry the cod: Pat dry the cod, season lightly with salt and black pepper. Dredge the fish fillets in flour, then coat them in the beer batter. Heat a pot of oil to 170°C-180°C, and fry the fish fillets for 4-5 minutes until golden brown. Remove from oil and serve.
6.
To serve: Arrange the fried cod fillets and chips, and serve with tartar sauce.
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