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1
To season and remove excess moisture, lightly salt both sides of your fish fillets, wrap in kitchen paper, refrigerate for 2 hours.
2
Wash and peel your potatoes (See the video for potato varieties), cut into chips, wash off any starch, then submerge in cold water until needed.
3
Push all of the dry ingredients through a fine sieve into a bowl.
4
Add the soda water or larger to the bowl, gently mix together using a spatula, don’t over mix.
5
Using 2 separate pans, get you cooking oil ready and up to temperature.
6
1 For the fish at 180°C / 355°F.
7
2 For the chips at 140°C / 285°F.
8
Drain and completely dry the chips, place in your fry basket, and gently lower into the oil for the first fry, cook for 10 minutes.
9
Coat your fish in the seasoned flour and totally submerge in the batter.
10
Using a fork, carefully lower your fish into the hot oil.
11
Fry for 10 minutes.
12
When the time is up on the chips, lift them out of the oil, and raise the oil temperature to 150°C / 300°F.
13
Back to the fish, after 8 minutes drizzle some of the batter into the hot oil.
14
Once the chip oil is up to temperature, lower the basket back in, and fry for a further 2 minutes, this will colour and crisp up the chips.
15
Lift the fish out of the oil and onto kitchen paper on a plate to soak up any excess oil, do the same with the batter bits.
16
Lift out the chips shake off excess oil and drain on kitchen paper too.
17
Transfer, still piping hot onto hot dinner plates, add peas, and a slice of lemon.
18
Serve with the batter bits sprinkled over everything.
19
Enjoy.
Method
Ingredients
- The Fish:
- 600g / 21oz Fresh Cod or Haddock ( 2 pieces, skinless & boneless)
- The Chips / Fries:
- 900g / 2lb Potatoes (Maris Piper or King Edward UK / Idaho or Russet USA)
- The Crispy Batter:
- 90g / 3.2oz Plain or all- purpose flour
- 30g / 1oz Corn flour (corn starch)
- 4g / 1tsp Baking powder
- 4g / 1tsp Ground Turmeric
- 150g / 150mls Ice cold Soda water or Larger
- Seasoned Plain flour (on a plate)
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