Ingredients: |
Ingredients: 4 cod fish fillets or 4 haddock fillets
6 ounces plain flour
1 teaspoon baking soda
1 (8 fluid ounce) bottlebritish beer, Small
1⁄2 lemon, juice of
salt & pepper
extra flour
3 lbs potatoes, peeled & chipped
good quality cooking fat or oil
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Directions: |
Directions:Heat oil in a deep fryer.
Peel the potatoes and cut into chunky sized fries. Rinse and dry thoroughly.
Fry potatoes for about 3 minutes until soft but NOT colored. Drain and shake well and set to one side.
Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly - this is VERY important, it stops the batter sliding off when fried! Leave the fish fillets in the flour while you make the batter.
Some people say you should make the batter at least one hour before - I have found little difference - so make it before if it is convenient or now!
Put flour, baking soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Whisk thoroughly until it is smooth and there are no lumps.Add the lemon juice OR a splash of malt vinegar if desired. Mix thoroughly again.
Have your plates, newspaper or whatever ready for eating!
Lower the temperature of the oil.
Take one fillet of fish at a time and holding it by the tail or thin end (!) swirl it around the batter until well coated - plunge into hot oil immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook - about 6 to 10 minutes depending on the thickness. Place onto a tray and keep warm in the oven.
Turn up the heat setting again and cook your chips until golden and crisp.
Serve on plates or newspaper with salt & vinegar!
This batter is great for small fish, chicken and also tempura vegetables too.
We often just do the fish and buy frozen fries, lazy, yes. But the fish is the main feature. |
This recipe for Fish & Chips is from