Fish and chips is a popular take away food dish which consists of deep-fried fish in batter or breadcrumbs with deep-fried potatoes. If you want to make your own at home then try this traditional British combination of battered fish and thick-cut chips served with lemon wedges.
115 g self-raising flour
150 ml water
675 g skinned cod OR hake fillet, cut into four
675 g potatoes
oil, for deep-frying
salt to taste
lemon wedges, to serve
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
Keep heat of the oil at 190°C, then 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.
Sub-Category: Fish and Seafood