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Fish and Chips
Ingredients10
- cod fillets600 g
- floury potatoes800 g
- plain flour150 g
- cornflour50 g
- baking powder1 tsp
- cold lager200 ml
- vegetable oil1 L
- salt1 tsp
- malt vinegar2 tbsp
- lemon wedges4
seafoodvegetablegrainotherspice & saucefruit
Method
- Peel the potatoes and cut them into thick chips. Rinse, then pat dry.
- Heat the oil to 160 °C and fry the chips until just tender but not browned. Drain and set aside.
- Mix the flour, cornflour, baking powder, and a pinch of salt. Stir in the cold lager to make a thick batter.
- Pat the fish dry, dust lightly with flour, and coat in the batter.
- Raise the oil to 180 °C and fry the fish until golden and cooked through, about 4–6 minutes. Drain.
- Return the chips to the hot oil and fry until crisp and golden. Drain and salt.
- Serve the fish and chips immediately with malt vinegar and lemon wedges.