FISH & CHIPS

Serves 4

For the Fish:

55g plain flour/ all purpose flour

55g/ 2oz cornflour/corn starch

Sea salt and pepper

1 tsp baking powder

75ml  dark beer

75ml  sparkling water

4 200g thick white fish fillets preferably sustainable cod, pollock or haddock


For the Chips:

1kg potatoes, peeled (See intro for the best varieties)

1 litre Vegetable oil or lardto cook


How to cook:


In a large roomy bowl mix together the all but 2 tbsp of the flour, cornflour and baking powder. Season lightly with a tiny pinch of salt and pepper.

Using a fork, and whisking continuously, add the beer and the water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30 minutes and an hour.

Cut the potatoes into 1cm slices then slice these into 1cm-wide chips. Place the chips into a colander and rinse under cold running water.

Place the washed chips into a pan of cold water, bring to a gentle boil and simmer for 3 - 4 minutes. Drain carefully through a colander then dry with kitchen paper. Keep in the fridge covered with kitchen paper until needed

Meanwhile, lay the fish fillets on a sheet of kitchen paper and pat dry. Season very lightly with a little sea salt.

Heat the oil to 120°C in a deep-fat fryer or large, deep saucepan. Blanch the chips a few handfuls at a time in the fat for a couple of minutes. Do not brown them. Once they seem drier and slightly cooked remove from the fat and drain. Keep to one side.

Place the 2 tbsp of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour, shake off any excess, dip into the batter then carefully lower each fillet into the hot oil. Fry for approx 8 minutes or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.

Using the same slotted spoon, once cooked remove the fillets from the hot oil, drain on kitchen paper, cover with greaseproof paper and keep hot.

Heat the oil to 200°C then cook the chips until golden and crisp about 5 mins. Serve immediately with the hot fish accompanied by your favourite condiment.

 

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