Homemade battered fish n’ chips
Homemade fish n’ chips can sound and feel daunting until you actually try it out. I can promise that after you see how easy and tasty it is you’ll be hooked (excuse the pun). Delicious served with mushy minted peas.
4 medium fillets of white fish (cod, haddock, whiting etc)
Sea salt & black pepper
1 litre of good vegetable oil
1kg scrubbed potatoes skins left on
8oZ of plain flour and some for coating
3 heaped tablespoons of baking soda
284ml of a good beer/ larger
1. Making sure the fillets are free of bones cut them into 2-inch wide strips. Season well and set aside. Preheat oven to 150ºc.
2. Thinly chip the potatoes, skins and all.
3. To make the batter, in a mixing bowl sift in the flour, add a pinch of salt and baking soda. Pour in the beer/larger and whisk together looking for a double cream consistency. Let it foam up or rise.
- Half fill a wok with good quality vegetable oil and put it on a medium-high heat (it shouldn’t get too hot too quick).
- Pop a chip into the oil, if it rises to the oil is ready. Remove the chip. Dip a piece of fish into a shallow bowl of flour, coating it right round then straight into the batter, again coating it fully. Carefully lower it into the hot oil. You could maybe have 2 or 3 pieces in at the one time. Give them a few mins ant turn them over in the oil using kitchen tongs. Once golden on both sides remove carefully (again) onto a baking tray and pop into the oven. (This will both finish the cooking off and dry off some of the oil making it dry and fluffy not oily and soggy).
- Repeat for remainder of fish. Once fish are all into the oven carefully put chips into the fish oil. When golden remove using a large slotted spoon.
- Serve with wedges of lemon, salt and plenty of vinegar.