Classic Fish & Chips
Nothing beats the crispy crunch and the delicate flavour of batter-fried fish, this is my recipe for a crunchy batter.
- 4 Portions monkfish
- 240 ml Lager or other beers or sparkling water
- 100 g corn flour
- 200 g plain flour + dusting
- 1 tsp baking powder
- 4 Potatoes
- 50 g tartare sauce
- 1 lemon wedges
- Salt and pepper
- 20 g butter
- 1 shallots
- 1 garlic cloves
- 200 g peas
- 50 ml White wine
- Salt and pepper
- Prepare the beer batter, sift the flour and cornflour and baking powder into a bowl. Season with some salt and pepper.
- Make a well in the centre and add the lager and water, then gradually, whisk into the flour mixture until you have achieved a smooth batter. Set the batter aside to settle if possible for 30 minutes before use.
- Once ready, preheat the deep fat fryer to 160˚C.
- Blanch the chips for 3-5 minutes until soft but not coloured. remove from the fryer in a colander and keep aside.
- Next, prepare the peas. In a saucepan, melt the butter. add the shallots, garlic and sauté for 30 seconds. Add the peas and white wine and cook for 3-5 minutes until warmed and soften. Check the seasoning and keep aside.
- Then, increase the fryer temperature to 180-200˚C.
- Dust the fish pieces in a light coating of flour and then dredge in the batter, shaking off any excess.
- Gently drop the pieces of battered fish in the deep fat fryer.
- Cook for about 5 minutes until cooked through and golden brown. You may have to do this in batches depending on the size of your fryer. If you are cooking larger pieces of fish start cooking it in the fryer and then keep warm in the oven at 100˚C on a tray lined with kitchen paper to absorb excess oil.
- Once the fish are cooked add the chips back in the fryer and crisp them up for 2 minutes until golden and crispy chips. Drain and season with salt.
- Serve the fish and chips with the peas, a wedge of lemon and some tartare sauce.