Duck Fat Fish and Chips

Duck Fat Fish and Chips

Method

Heat the duck fat in a deep fat fryer to 130C.
Cut the potato into chunky chips (skin on) and fry for 6-7 minutes, or until cooked all the way through, but not browned. Remove the chips with a slotted spoon and drain on kitchen paper. Leave to one side.

For the Fish
Heat the duck fat in a deep fat fryer to 180C. Cut fish into 180-200g pieces. Dip in the seasoned flour, patting each fish piece delicately so that excess flour will fall off.
Dip each of the floured fish into the beer batter separately, making sure it is completely covered in the batter and then drop slowly into hot oil.
Repeat this until all the fish is in the fryer. Note that the batter should be dark golden brown and all four pieces will be ready consecutively as they have entered the oil at separate times.
Once brown and crispy, remove with slotted spoon place on kitchen paper. Place in a warm place.

Carefully plunge the chips into the fryer and cook until browned all over. Remove again with a slotted spoon and drain on kitchen paper.

To Serve
Serve with lemon and tartar sauce.

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