Fish & Chips
Ingredients:
For the fish:
Cod, 4 x 200g
Plain flour, 150g plus 2 tbsp
Baking powder, 1 tsp
Salt, 1/2 tsp
Beer, 250ml
Sunflower oil (for deep frying), about 2 litre
For the chips:
Potatoes (cut into chunky chips and soaked in water), 500g
Sunflower oil (for deep frying), about 1 litre
For the mushy peas: (optional)
Petit pois, 300g
Butter, 1 tbsp or purchase a tin of mushy peas
1. Peel and cut the potatoes into chunky slices and place in a saucepan. Pour in water to cover and bring to the boil and cook until just starting to soften. Drain and leave to cool. Once cool enough, can put in the fridge to chill a littler before deep frying.
2. Pat the fish dry with kitchen paper. Season on both sides. Cover and refrigerate until you are ready to cook.
3. Cook the peas following packet instructions. Drain, leaving behind some liquid, then stir in 1 tablespoon of butter. Mash with a masher or whizz with a hand blender for a smoother finish. Set aside.
4. Mix flour with the salt and baking powder into a big mixing bowl and make a well in the centre. Pour half the beer into the well and whisk, gradually incorporating the flour from around the bowl to make a thick batter. Whisk in the remaining beer. Cover and leave to stand for 1 hour in the fridge.
5. Heat oil in a pan. When the oil is hot enough (test it with a small chunk of potato, if oil starts steadily bubbling, then the temperature is good). Add half the potatoes and fry for 10-12 minutes until golden. Repeat for the rest of the chunky chips. Drain the chips on kitchen paper, keep the chips hot in a moderate oven while frying the second batch, and the fish.
6. Pat both of fillets with flour (2 tbsp), shake off excess. Check the temperature of the oil to make sure it’s not too hot after frying the chips. Dip a piece of fish in the batter until completely coated. Fry for about 4 minutes until crisp and golden. Drain on kitchen paper on a plate and keep warm in the oven under moderate heat (along with the chips) while coating and frying the remaining pieces. Serve hot with the chips, lemon wedges, mushy peas, ketchup (for the chips) and tartare sauce (optional – for the fish).
via my cooking hut
