Fish and Chips
Cuisine:British
Category:Fish and Seafood
Serves:4
This traditional British combination of battered fish and thick-cut chips is usually served with lemon wedges
Ingredients
- 115 g self-raising flour
- 150 ml water
- 675 g potatoes
- 675 g piece skinned cod OR hake fillet, cut into four
- oil, for deep-frying
- salt to taste
- lemon wedges, to serve
Method
- Stir flour and salt together in a bowl, then form a well in the centre. Gradually pour in the water, whisking in the flour to make a smooth batter. Leave for 30 minutes.
- Cut the potatoes into strips about 1 cm wide and 5 cm long. Place the potatoes in a colander, rinse in cold water, then drain and dry them well.
- Heat the oil in a deep-fat fryer or large heavy-based saucepan to 150°C. Using the wire basket, lower the potatoes in batches into the oil and cook for 5-6 minutes, shaking the basket occasionally until the potatoes are soft but not browned. Remove the chips from the oil and drain them thoroughly on kitchen paper.
- Heat the oil in the fryer to 190°C. Season the fish. Stir the batter, then dip the pieces of fish into it, allowing the excess to drain off.
- Working in two batches if necessary, lower the fish into oil and fry for 6-8 minutes, until crisp and brown. Drain the fish on kitchen paper and keep warm.
- Add the chips in batches to the oil and cook them for about 2-3 minutes, until brown and crisp. Keep hot until ready to serve, then sprinkle with salt and serve with the fish, accompanied by lemon wedges.
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