Fish & Chips

Good old British classic comprised of succlent cod in a crispy beer batter and chunky chips.

1. 1

   Chips
   
   1.Peel potatoes and cut into chips.
   
   2.Place the chips under cold running water in a colander and rinse.
   
   3.Place the chips in a pan of cold water, bring to a gentle boil and simmer for 3-4 minutes.
   
   4.Drain the chips and dry with kitchen towel.
   
   5.Fry the chips for 2 minutes at 120C, then set aside.
   
   6.When needed, fry again for 5-6 minutes at 180C until golden, crisp and cooked through.
   
   7.When they are done, drain and remove the excess oil on kitchen towel.
   
   Fish
   
   1.Mix together half of the flour, baking powder and salt.
   
   2.Quickly whisk the beer into the flour mix to make a thick paste (this needs to be done just before
   cooking the fish).
   
   3.Coat the fish with plain flour, then dip it into the batter mix until evenly coated.
   
   4.Fry the fish at 180C in a deep fat fryer until golden and
   crisp (gently agitate the fish when first placed in the fryer so it cooks evenly and doesn’t stick to the basket).
   
   5.Remove the fish and drain the excess fat on kitchen towel.
   Garnish with parsley.
   
   Serve fish and chips with a wedge of lemon, peas (optional)
   and tartare sauce (optional).