Fish And Chips Very Tasty English Dish

Fish And Chips

Ingredients:

• 4 large pieces of cod
• 1kg or 2½ lbs potatoes 
• Sunflower seed oil 
• Salt and fine white pepper to taste.

For the batter:

• 200g or 7 oz of plain flour 
• 1 large egg 
• 150ml or 5 fl oz of water and milk mixed 

Method Of Cooking:

• Peel the potatoes and cut them into chips. 
• Start to make the batter mixture by putting the flour into a large bowl. 
• Whisk the egg and add  a maximum of 2 tablespoons of dark beer or 2 teaspoons of  worcestershire sauce. 
• Now pour the whisked egg into the flour adding the milk/water mixture and beat until smooth.
• Leave this to stand for an hour. 
• Heat a deep pan, filled with enough oil to cover the chips, until it is hot.
• Heat a second pan of oil just deep enough to cover the fish. 
• Individually put each fish fillet into the batter.
• Slide the fish back and forth to cover with batter and lift out and allow to drip for a second or two then repeat. 
• This makes sure the fish is completely covered in batter. 
• Lower a battered fish into the hot oil skin side to the bottom of the pan to stop the fillet curling as it heats. Now cook, one fillet at a time. After 5 minutes turn the fish over and cook for another 3 to 4 minutes. 
• Repeat with the second fillet, keeping the first cooked fillet warm in an oven. 
• Now put the chips in the pan to cook.
• Take care as the oil might froth as the wet chips go in. 
• Carry on cooking the other two fillets and put them in the oven to keep warm. 
• Lift out the chips when they reach a nice golden brown colour and are cooked. 
• Use a mesh spoon or similar to lift the chips out, letting the oil drip back into the pan.

Serve on plates or newspapers with the fish nestling on a bed of chips. Vinegar, salt and tomato sauce.