Fish And Chips
Ingredients:
Method Of Cooking:
Serve on plates or newspapers with the fish nestling on a bed of chips. Vinegar, salt and tomato sauce.
Ingredients:
- 4 large pieces of cod
- 1kg or 2½ lbs potatoes
- Sunflower seed oil
- Salt and fine white pepper to taste.
- 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.
