Sometimes adding a touch of magic to even the most Muggle-ish of meals turns the meal into something spectacular. This fish and chips recipe is made from classic English ingredients, and can be found at the Leaky Cauldron and the Three Broomsticks at Wonderful Wizarding World of Harry Potter (if you wanted to taste it at the most magical place on earth)!
To me, cooking is kind of like magic. You take some basic ingredients, throw them into a pot, and wiggle your nose, snap three times and then you have a delicious meal! If you are a good wizard (or witch) in the kitchen, your feast will be magical – but if you slide more of the ways of Neville Longbottom or Seamus Finnegan, might be best to just stay out of the way and get some House Elves to do your cooking for you.
Fortunately for you Nevilles of the world, this recipe for fish ‘n’ chips is so easy, even Snape won’t be able to give you a hard time if you don’t get it exactly perfect! Begin by preheating your cauldron filled with oil – I actually have a magical cauldron called a Fry Daddy that will heat my oil to the correct temperature, every time. But if you are doing this recipe without a deep fryer, have no fear – you can simply add a few inches of oil to the bottom of a standard pewter cauldron and achieve the same results.
While your oil is heating up, cut your potatoes into wedges. I find this is easiest when you first cut the potato in half lengthwise, then cut into the potato at 45° angles so you end up with about 6 wedges per potato.
Next you’ll want to whip up your batter. Use a carbonated beverage to give the batter a super fluffy, traditional breading on your fish filets. I used just regular tonic water and was able to get a pretty large quantity of it for just 75 cents.
Once I was ready to get the deep frying process started, I preheated the oven to 200°F so I would have a warm place to stick my fries while I cooked my fish. Doesn’t matter what order you cook them in – and if you have a large enough fryer to do both simultaneously, then I definitely recommend doing that! Since my Fry Daddy can only hold so much before it starts to bubble over, I had to cook my fish and chips separately.
Fry your potatoes for 4-6 minutes or until they reach your desired doneness. I prefer my fries to be a little crispier, so I left mine in for closer to 6-7 minutes. Once the chips were done, I pulled them out with a slotted spoon, drained some of the excess oil on a paper towel, sprinkled on the salt and pepper, then popped them into the oven for a few minutes while I cooked the fish.
If you bought large filets like I did, cut each one into smaller, more manageable pieces to fit into the deep fryer. Each of my cuts were about 4-5 inches in size. Then just coat each in flour before dipping into the batter. Let the excess batter drip off before plopping carefully into the deep fryer.
The batter I used didn’t get as brown as I expected it to, but the fish was fully cooked within 5-6 minutes. I also did my fish in batches of two or three pieces so the fryer wouldn’t overflow. Be sure to wait a few minutes between each batch to make sure the fryer temp comes back up high enough to cook things thoroughly, otherwise, you’ll be standing over a hot fryer for a long time trying to get your fish to cook properly!
I also whipped up a quick tartar sauce to go with my fish and chips; just add together 1 cup of mayonnaise, 1 tablespoon of mustard, 1 teaspoon of lemon juice, and a couple finely chopped dill pickles together and you’ve got yourself a perfect (and simple) tartar sauce to use any time. It’s just like magic!
Leaky Cauldron Fish & Chips | Harry Potter Inspired Recipes
FOR FRIED FISH:
- 3 russet potatoes cut into wedges
FOR TARTAR SAUCE:
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon lemon juice
- 4 tablespoons dill pickle finely chopped
- Preheat the deep fryer or large pot with vegetable oil to 325°F. Preheat the oven to 200°F. Wash the potatoes and remove the skin (if desired). Cut the potatoes into wedges using 45° degree angles.
- Whisk together the ingredients for the tartar sauce and cool until ready to serve.
- Prepare the batter by whipping together the flour, tonic water, lemon juice, egg, and salt and pepper.
- Add the potato wedges into the deep fryer and cook 4-6 minutes, or until the potatoes are of desired crispiness. Remove from the fryer with a slotted spoon, let dry for a few seconds on some paper towels as you sprinkle on fresh salt and cracked pepper. Stick the chips in to the oven while cooking the fish to maintain their temperature.
- Dip each filet slice into the batter. Let the excess drip off before dropping each slice into the deep fryer, in batches of 2-3 slices, and cook for 5-8 minutes or until the fish is cooked and the breading is slightly browned and no longer doughy.
- Remove the chips from the oven and serve alongside the fish in a basket with a lemon wedge, dill pickle, and the latest copy of the Daily Prophet. Enjoy, Muggles!