Fish and Chips

Ingredients

• White fish fillets (cod or haddock) 2 fillets (400 g)
• Potatoes 600 g
• Plain flour 150 g
• Cornstarch 30 g
• Cold sparkling water or lager 200 ml
• Baking powder 1 tsp
• Neutral oil for frying 1 l
• Salt to taste
• Malt vinegar to serve

Instructions

1. 1

   Cut potatoes into thick chips, rinse and pat dry, then soak in cold water for 10 minutes and drain well.

2. 2

   Heat oil to 140 C and blanch the chips for 5 to 6 minutes until soft but pale, then lift out and drain.

3. 3

   Whisk flour, cornstarch, baking powder and a pinch of salt, then whisk in the cold sparkling water to a smooth batter.

4. 4

   Raise the oil to 190 C. Fry the chips again for 3 to 4 minutes until golden and crisp, drain and salt.

5. 5

   Pat the fish dry, dust lightly with flour, dip into the batter and let excess drip off.

6. 6

   Fry the fish at 180 C for 6 to 8 minutes until deep golden and crisp, turning once.

7. 7

   Drain on a rack, season with salt and serve hot with the chips and malt vinegar.