Posted in Home Made

I need more practice – Fish n’ Chips

It is always said that you shouldn’t judge someone before you walked a mile in their shoes, I guess I have been doing exactly that as I have been visiting places around Copenhagen judging their Fish n’ Chips. That ended this evening as I made my first attempt on my very own Fish n’ Chips.

I will have to start with admitting that it was a lazy attempt, since the rain was pouring down outside accompanied by some thunder, there was no way that I would go out to the grocery store. So starting with the potatoes, I found two small little things in my kitchen, so these chips are dubbed “baby chips”. Basically I peeled them and tried to make them into as square of chips as possible (note to one self, for next attempt buy BIG potatoes). Once that was done, I did what every child of my generation would do, I googled for batter recipes until I found one that contained items that I had at home.


  • 1 tablespoon vinegar
  • ½ cup water
  • ½ cup milk
  • 1 cup flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

I have to say that the batter tasted really well, not sure the lack of thickness was due to the frying (will talk about that more later) or the batter it self. If any of you out there have any good batter recipes please let me know and I will try them out.

For the fish, I used some Cod that I accidentally had in my freezer, yes I used defrosted Cod, again, I refused to leave the apartment due to the weather conditions. I realized after I chucked the fish in the pan that I should probably have cut it in half as it was way to thick and thus there was no way that I would be able to cook it all the way through.

And then for the frying, I have a proper pan for it, my mother was kind enough to let me have the one she used when I was younger and fried food was last in fashion, she never used it anymore anyhow. I just miscalculated how much oil you really needed to fill it up properly. The other thing was, that the only oil I had at home was olive oil (not the best for frying I heard), thus I think you all understand my dilemma.

For the next attempt there will be proper oil in a very large bottle, available (I also need to buy more olive oil as I am now all out), that is for sure. The fish, or the batter rather, got stuck to the bottom and there are more batter there than was actually left on the fish.

Now, for the grading: