Make Fish and Chips with Vinod Cookware’s Saucepan: A Crispy, Delicious Adventure

There is something wonderfully comforting about the classic fish and chips. The crispy, golden-brown exterior of the fish, the soft and fluffy interior of the chips, all served with a dash of vinegar and a dollop of tartar sauce—it's a meal that has stood the test of time. This dish is iconic because it gives a multi-sensory experience. Not only does it taste ‘Oh-My-God so good’, but it also has a mesmerising smell to it. It is like getting the smell of turquoise beach right into your kitchen!

To recreate this iconic dish at home, you need the right ingredients and tools, and Vinod's Zest Non-stick Saucepan is here to make your cooking experience a breeze. Let's understand why this is a game-changer for this classic British dish.

• Vinod's Zest Non-Stick Saucepan is made from thick aluminum, which ensures faster and burn-free cooking, also allowing you to achieve the desired results in no time.

• Nonstick Marvel: This non-stick saucepan ensures that your fish won't stick to the pot. This means no more frustrating scraping and scrubbing after dinner. Plus, you can cook with less oil, making your meal healthier. Unlike cheap coatings that peel off and lose effectiveness over time, this saucepan is durable and long-lasting.

• Cooking Versatility: It's perfect for all kinds of recipes, from curries to stews and more. Its induction-friendly design means you can use it on a variety of cooktops.

• Durability that Lasts: It's designed to withstand the test of time, so you can enjoy countless batches of fish and chips without worrying about wear and tear.

Now let's dive into making delicious fish and chips that will transport you to the bustling seaside fish and chip shop.

Ingredients: 3 pieces of fresh white fish fillets (cod or any other flaky white fish generally works well), 2 large Arran victory or Maris piper potatoes (peeled and cut into 3-inch-thick strips), 1 cup all-purpose flour for coating, baking powder, vegetable or sunflower oil (for frying), some cold lager or fizzy water, salt, pepper,

Let’s start with preparing the chips: 

• Soak the cut potatoes in cold water and rinse the starch out until the water runs clear.
• Now heat some fresh water in a saucepan, add a pinch of salt and tip the rinsed potatoes.
• Bring to a simmer, then turn down the heat and simmer gently for 10-12 mins until cooked through.
• Turn off the gas and drain, then place on a tray in a single layer and let it cool down.

For the Fish: 

• Prepare the fish by cutting the fillets into manageable portions. Pat them dry with a paper towel to remove the excess moisture.
• Season the fillet portions with some salt.

  For the batter: In a bowl, mix all-purpose flour, baking powder, salt, pepper and fizzy water. Mix all the ingredients quickly until the mixture has a consistency of double cream. Don’t worry about a few lumps. 

  Instructions:

  1. Now preheat your Vinod's Zest Non-Stick Saucepan, adding enough oil to submerge the fish and the chips.
  2. Heat the oil till it’s 270°F/140°C and we can start frying the parboiled potato wedges until they turn crispy and golden. Remove and drain on a paper towel.
  3. Now bring the oil to 365°F/185°C. In the meantime, dip each fish fillet into the batter, making sure they are evenly coated. Gently place them into the hot oil, being careful not to overcrowd the pot.
  4. Fry them for about 5-7 minutes per side, or until they turn a beautiful golden brown. Remove and drain them on a paper towel.
  
  

  Serving:

  Now that your fish and chips are cooked to perfection, it's time to serve them up. Place a piece of the crispy fish alongside a generous serving of golden chips on a plate. Sprinkle a bit of salt over the chips if desired, and don't forget the traditional touch – a splash of vinegar and a dollop of tartar sauce on the side.

  This is the sign to invite your friends and family over, whip up a batch of fish and chips, and savour the delightful taste of this classic dish. Cheers to good food and great cookware!