Fish and Chips

Fish and Chips

Method
Serves 4

Preheat the oil in a large pot to 190 ºC.

Mix and salt and pepper together and season the cod fillets on both sides. Whisk the flour, beer and baking powder together until the texture is smooth.

Pat each fish fillet with a little flour, and then dip into the batter. Allow the excess to drip off. Place the cod fillets in the hot oil. Fry for around 4 minutes until the fish is golden brown and crisp.

 

Chips

Boil the sliced chips in salted boiling water for around 5 minutes until softened. Drain the potatoes in a colander and wait until they are completely dry. Fry the potatoes in the oil that was used to cook the cod fillet until golden and crisp.

Drain both the cod fillets and potatoes on kitchen paper and season them with salt and pepper.

 

To Serve

Serve with tartar sauce and malt vinegar.


Chef’s Tip: Watch the heat when cooking the fish; it turns brown very quickly towards the end.

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