Classic Fish And Chips -

Classic Fish And Chips

Ingredients

450g/1lb potatoes
Groundnut oil for deep fat frying
4 x 175g/6oz cod fillets, skinned and any tiny bones removed

For the batter

75g/3oz/⅔ cup plain (all-purpose) flour
1 egg yolk
10ml/2 tsp oil
175ml/6fl oz/¾ cup water
Salt

Details

Serves: 4

Method

1. To make the chips, cut the potatoes into 5mm/¼in thick slices. Then cut the slices into 5mm/¼in fingers or chips. Rinse the chips thoroughly in cold water, drain them well and then dry them thoroughly in a clean dishtowel.

2. Heat the oil in a deep fat fryer to 180°C/350°F. Add the chips to the fryer and cook for 3 minutes, then remove from the pan and shake off all fat. Set to one side.

3. To make the batter, sift the flour into a bowl. Add a pinch of salt. Make a well in the middle of the flour and place the egg yolk in this. Add the oil and a little of the water. Mix the yolk with the oil and water, then gradually add the remaining water, mixing in the flour. When the flour and liquids are combined, beat well until the batter is completely smooth. Cover and set aside until ready to use.

4. Cook the chips again in the fat for about a further 5 minutes, until they are golden and crisp. Drain on kitchen paper and season with salt. Keep hot in a low oven while you cook the pieces of fish.

5. Dip the pieces of fish fillet into the batter and turn them to make sure they are evenly coated. Allow any excess batter to drip off before carefully lowering the fish into the hot oil.

6. Cook the fish for 5 minutes, turning once, if necessary, so that the batter browns evenly. The batter should be crisp and golden. Drain on kitchen paper. Serve at once, with lemon wedges and the chips.

COOK'S TIP:- Use fresh rather than frozen fish for the very best texture and flavour. If you have to use frozen fish, defrost it thoroughly and make sure it is dry before coating with batter.

VARIATIONS:- Although cod is the traditional choice for fish and chips, other white fish can be used: haddock is a popular alternative. Rock salmon, sometimes sold as huss or dogfish, also has a good flavour. Pollock or hoki are also suitable. Thin fillets, such as plaice or sole, tend to be too thin and can be overpowered by the batter. Egg and breadcrumb coating is more suitable for thin fish.

To coat fish with egg and breadcrumbs, dip the fillets in seasoned flour, then in beaten egg and finally in fine, dry white breadcrumbs. Repeat a second time if the fish is to be deep fried.

Chunky chips are traditional with thick battered fish. Cut the potatoes into thick fingers to make chunky chips and allow slightly longer for the second frying.

Energy 645Kcal/2700kj; Protein 32.6g; Carbohydrate 54.3g, of which sugars 0.7g; Fat 34.5g, of which saturates 3.5g; Cholesterol 38mg; Calcium 130mg; Fibre 3.4g; Sodium 294mg

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