April 13, 2016
- 4 cod fish fillets or 4 haddock fillets
- 6 ounces plain flour
- 1 teaspoon bicarbonate of soda
- 1 (8 fluid ounce) bottle British beer, small
- Lemon juice
- 3 lbs. potatoes, peeled and chipped
- Cooking fat or oil
Heat fat up in a chip pan or automatic deep fat fryer - mine has a chip setting which is 190°C.
Peel the potatoes and cut into chunky sized chips. Rinse and dry thoroughly.
Fry chips for about 3 minutes until soft but NOT colored. Drain and shake well and set to side.
Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly - this is VERY important, it stops the batter from sliding off when fried. Leave the fish fillets in the flour while you make the batter.
Some people say you should make the batter at least one hour before - I have found little difference - so make it before if it is convenient or now.
Put flour, bicarbonate of soda, salt and pepper into a large roomy bowl. Gradually add the beer, stop when you have a thick coating-type of batter. (Drink any beer that is left!) Whisk thoroughly until it is smooth and there are no lumps. Add the lemon juice OR a splash of malt vinegar if desired. Mix thoroughly again.
Have your plates, newspaper or whatever ready for eating.
Adjust deep fat fryer to fish frying temperature of 160°C.
Take one fillet of fish at a time and holding it by the tail or thin end, swirl it around the batter until well coated - plunge into hot oil immediately. As soon as it has crisped up and set, add another fillet, taking out the first ones as they cook - about 6 to 10 minutes depending on the thickness. Place on a tray and keep warm in the oven.
Turn up the heat setting to 190°C again and cook your chips until golden and crisp.