Recipe: Battered Fish and Double-Cooked Chunky Chips
4 x 150 to 175g cod or haddock fillets
2 tbsp four, plain or self-raising
1kg potatoes, preferably Maris Piper or other floury variety, peeled
FOR THE BATTER:
100g self-raising four
300ml light ale or ginger ale, well chilled
Sunflower oil for frying
Mushy peas, to serve
1 To make the chips, heat the oil for frying to 130 to 140C.
2 Cut the potatoes into chips and rinse them well. Pat as dry as possible using kitchen towels.
3 Cook the potatoes, in a couple of batches if necessary, for about 10 minutes, or until they’re very lightly golden and feel tender almost all the way through. Lift them out of the oil, then spread them out on a tray lined with kitchen towels and allow to cool. They may be refrigerated and kept at this stage for several hours until you’re ready to cook.
4 To make the batter, mix together the flour and cornflour, season with salt and pepper in a bowl and then lightly whisk in the light ale or ginger ale. Don’t worry if the batter is slightly lumpy, as it’s better not to over-mix it.
5 To prepare the fish, heat the oil to 180 to 190C.
6 Spoon the flour on to a plate and season with salt and pepper.
7 Pat the fish dry on kitchen towels, then dip in the flour to coat, tapping off the excess.
8 Dip the fish into the batter to coat it completely and carefully lower into the hot oil, taking care in case it splatters. Cook the fish for 4 to 5 minutes, then turn it over and cook for a further 2 to 4 minutes, until the fish has an even colour. If necessary, cook the fish in two batches and keep the first batch warm while cooking the second. Keep the fish warm while cooking the chips.
9 Return the chips to the pan, with the oil at 180 to 190C, and cook for 4 to 5 minutes or until they’re golden and cooked through.
10 Drain well and serve immediately with fish and hot mushy peas.