Fish and Chips
Made up of fish (typically cod or haddock) that is battered and fried, then served alongside thick fries.
Servings: 6 servings
- 6 pieces cod fish fillet
- salt for seasoning cod fish
- 3 cups cooking oil
- 1 cup flour for dusting/dredging the cod
- 1 lemon cut in wedges
- 1 cup green peas boiled, for serving
- tartar sauce store bought, for serving
- 1 ½ cup flour
- 1/2 cup rice flour
- 1 ½ cup beer or sparkling water
- 3-4 medium potatoes Peeled, Cut into batons approx. 2 in. long
- cooking oil for frying
- salt for seasoning
For making the Chips/Fries
Peel the potatoes and cut lengthwise into roughly 2 inches in slices. Cut each slice into fairly thick chips and rinse in cold water to remove excess starch.
Heat a deep, heavy-bottomed saucepan half-full of cooking oil to 130C. Alternatively, use an electric deep-fat fryer heated to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Using a slotted spoon, slowly lower half the chips into the hot oil. Fry for ten minutes, or until cooked through but not browned. Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips.
When ready to serve, reheat the oil to 190C. Gently lower all the par-cooked chips gently into the pan and cook for 4-5 minutes or until golden-brown. Remove from the pan and drain on kitchen paper. Sprinkle with salt to season.
Frying the Fish
Heat cooking oil in a deep frying pan over high heat. Prepare a plate and pour 1 cup of flour. Season the cod fish fillets with salt and dredge in flour.
Dip the fish pieces into the batter, then pick-up the cod on the tail end and let some batter drip a bit then slowly drop into the fryer. Fry until golden brown and cooked through, 3 to 4 minutes, then transfer to a prepared baking rack to drain. Season immediately with salt.
Divide the fish and chips between plates and serve with tartar sauce, lemon wedges and green peas. Bon Appetit!