Classic Fish & Chips
Enjoy traditional fish & chips at home with our easy to make recipe.
Far better value than a takeaway, and a dish the whole family can help to make.
You will need:
4 fillets of white fish such as haddock, pollack, whiting or cod. Approx. 150g each.
You can use them skin on or off depending on your preference. You will want longer tail end fillets rather than thick steaks.
At least 4 large potatoes - the floury rather than waxy type - Maris Piper, King Edward, Desiree or similar. More if you want lots of chips.
For the batter:
- 150g self raising flour
- 50g cornflour
- 250g cold lager or fizzy water
- a pinch of tumeric
Additions:
Homemade Tartare Sauce
Mushy Peas
And here’s how to do it…
1. Cut your potatoes in to chips - you can use them peeled or unpeeled depending on preferance. Give them a good wash then put in to a pan of cold water with a pinch of salt, bring to the simmer, then turn the heat down and cook gently for about 10 minutes.
2. Drain carefully and put as a single layer on a tray and chill (you can do this the day before).
3. Just before you are about to start frying make the batter. Put the flours together with the tumeric and the lager or fizzy water together in a bowl an quickly whisk together. Each should be the consistency of double cream but don't over mix. Keep chilled until you are ready to use.
4. Heat your deep fat fryer or oil in a deep wide pan to about 180C.
5. Start with your chips.
If you want to go twice cooked - First fry them off in batches until they part cooked and still pale. Allow to cool completely. Then put them back in and fry until golden.
Or if speed is of the essence just fry the first time till golden and cooked through.
6. Set aside in dish lined with kitchen paper to soak up and excess oil.
7. Take your fish fillets (having removed the skin if you want beforehand) and lightly dredge them in some flour. Then dip in to your batter mix and make sure they have a good coating. Hold the fish up so the excess batter drips off then lower gently in to the oil and fry for about 4 minutes until golden and crisp. Allow to drain and then you are ready to serve.
Serve with mushy peas, curry sauce or tartare depending on preference.
ENJOY XX
