Traditional Battered Fish with Chunky Chips
Nothing beats the crispy crunch and the delicate flavour of batter-fried fish, this is my recipe for a crunchy batter. While the simplest coating for fried fish is simple
Ingredients
- 4 Portions Fresh Cod Be sure the filets are boneless skinless
- 100 ml Soda water
- 240 m Lager Harp, Budweiser
- 75 g Cornstarch / corn flour
- 200 g plain flour + dusting
- Salt and pepper
- 4 wedges of lemon
- 4 Large Potatoes
Instructions
- To make the beer batter, sift the flour and cornflour into a bowl. Make a well in the centre and add the lager. Whisk the liquid ingredients together and then gradually whisk into the flour mixture until you have achieved a smooth batter and store in the fridge.
- Cut the fish into pieces if desired or leave the fish in 4 large piece.
- Dust the strips of fish in a light coating of flour and then dredge in the batter, shaking off any excess. Deep-fry for about 5 minutes or 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 transfer to the oven to finish cooking.
- Wash and peel the potatoes.
- Cut the potatoes into thick cut chips and store in water until required.
- Deep fry in hot oil 180°C until fully cooked.
- Serve the fish and chips in little newspaper cones , and a wedge of lemon and enjoy.
Notes
Tartar Sauce
250g/9oz mayonnaise
2 tablespoons chopped gherkins
1 tablespoon capers
2 shallots, finely diced
½ teaspoon Dijon mustard
1 tablespoon freshly chopped parsley
1 Lemon Juice Put the mayonnaise into a large mixing bowl.
Add the chopped gherkins, capers, shallots and parsley and lemon juice into the mixture.
Next mix in the Dijon mustard and mix really well.
Store until required.
2 tablespoons chopped gherkins
1 tablespoon capers
2 shallots, finely diced
½ teaspoon Dijon mustard
1 tablespoon freshly chopped parsley
1 Lemon Juice Put the mayonnaise into a large mixing bowl.
Add the chopped gherkins, capers, shallots and parsley and lemon juice into the mixture.
Next mix in the Dijon mustard and mix really well.
Store until required.
