PUB CLASSICS
May 27, 2021
5 minutes
Fish and chips
YOU WILL NEED
✔ 500g large potatoes, peeled and cut into chips ✔ 3L Crisp ‘N Dry oil, or enough for a deep-fat fryer ✔ 350g skinless and boneless haddock or cod, cut into 2 ✔ 50g cornflour ✔ 50g self-raising flour, plus extra for dusting ✔ ½ tsp salt ✔ 1 egg ✔ 120ml sparkling water, chilled For serving ✔ Mushy peas ✔ Salt ✔ Vinegar ✔ 2 lemon wedges ✔ Tartare sauce
DIRECTIONS
■ Place the potato chips into a large bowl of cold water while you prepare everything else. Heat the oil in a fryer set to 140°C.
■ Place 2 tbsp of flour onto a plate and dip the pieces of fish into it, ensuring they are well dusted on all sides, then set aside.
■ Place the chips
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