Deep Fried Battered Fish and Chips

Per portion
Filleted white fish (cod) 1
Seasoned flour 50 g
Batter 100 mls
Potatoes 2 large
Mushy peas 80 g
Tartare sauce 50 g
Salt and pepper, lemon To taste
To cook the fish
1. Make sure there are no bones or skin on the fillet, pat dry and place in the seasoned
flour evenly coating the fish. Shake off any excess flour.
2. Dip the fish in the batter making sure it is evenly coated, allow any excess batter to drip
off.
3. Carefully dip the fish into the fat holding on to the tail, allow it to fall away from you
into the hot deep fat fryer set at 170°C and cook until it becomes golden brown. You
may need to turn the fish half way through cooking.
4. Remove from the fat and drain well.
To cook the chips
5. Wash peel and rewash your potatoes, cut into chip sized pieces (approximately 1cm x
1cm x 5cm) and wash again.
6. Pat all the water from the potatoes using a cloth.
7. Cook in frying basket without colour in a moderately hot fryer 150 - 165°C
8. Drain and place on kitchen paper on trays until required.
9. When you are ready to cook your fish place the chips back into a basket and return to a
hot fryer 180°C and cook until crisp and golden.
To serve
10. Place the fish and chips onto the plate, warm the peas and also add to the place.
Consider your presentation. Finaly place a spoonful of tartare sauce and a wedge of
lemon. You could also garnish the plate with a sprig of fresh herbs.
You should always eat your fish and chips as soon as it is cooked.

Basic frying batter

Flour 200 g
Salt Pinch
Egg 1
Water of milk 250 mls
Oil 2 tbsp
Method

Sift the flour and salt into a basin

Mix the flour, milk and oil together in a jug
Make a well in the middle and add the egg mix
Gradually incorporate the flour, beat to a smooth mixture.
Rest before using.