RCI-SF.001.0048.001
Fish and Chips
is a popular dish in England, New Zealand, and Australia. The traditional fish in England is cod, th
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- g/4oz plain flour125 unit
- g/4oz corn flour125 unit
- Salt1 unit
- Enough cold water to form a batter1 unit
- cod/haddock/monkfish (or any other suitable flaky fish) fillets4 unit
- White Potatoes4 unitMaris Piper preferably
- litre/1¾ pint vegetable oil for deep-frying1 unit
- Sea salt1 unit
- lemon1 unitwedged
- of parsley1 Sprigto garnish
- Sea salt1 unit
- Vinegar1 unit
Method
1
Preheat the vegetable oil in a deep fryer to 180C/350F, or until a cube of bread browns in 15 seconds when added to the oil.
2
Peel the potatoes and cut into thick wedges. Deep-fry the potatoes in batches for 6-8 minutes or until they are crisp and golden.
3
Drain on kitchen paper. Sprinkle with sea salt and keep warm.
4
In a bowl, whisk together the plain flour, corn flour, salt and enough cold water to form a batter.
5
Cut the monkfish into thick slices, then coat in the batter.
6
Cook the fish in batches, in the hot oil for 5-6 minutes, depending on the size of the fish.
7
Remove and drain on kitchen paper.
8
Transfer the fish and chips to serving plates and garnish with lemon wedges and sprig of parsley. Or for a fun, traditional twist place the fried fish and chips on brown paper or newsprint.
9
Top with salt and/or vinegar.
10
Also can be served with pickles, pickled onions, pickled eggs, and mushy peas.