Easy home Fish & Chips
No cod? Haddock fillets work just as well and taste slightly sweeter. For a quicker version, cook Battered Cod Bites straight from frozen, with no batter to make.
Serve it the traditional way, with mushy peas, tartare sauce and a good splash of Sarson's malt vinegar. For a proper chip butty, add thick-cut bread and butter.
Ingredients
- 200 g - Cod Loin
- 200 g - Haddock Tails
- 500 g - French Fries
- 1 - Mushy Peas , Tin
- 1 - Tartare Sauce , Jar
- 1 - Malt Vinegar , Bottle
- 150 g - Plain Flour
- 1 tbsp - Baking Powder
- 200 ml - Beer , Ice Cold
- 200 ml - Sparkling Water
- 1 - Salt and Pepper , To taste
- 50 ml - Vegetable Oil
- 1 - Lemon
- 300 g - Beef Gravy
- 450 g - Pickled Onions
Cooking Method
- Preheat the oven to 220°C (425°F). Spread the steak-cut chips on a baking tray and bake for 25 to 30 minutes, turning halfway, until golden and crisp.
- While the chips cook, heat the oil in a deep pan or fryer to 180°C (350°F). Pat the fish dry with kitchen paper and season with salt and pepper.
- Make the batter. Whisk the flour, baking powder and a pinch of salt in a bowl, then slowly whisk in the cold beer until smooth and about as thick as double cream.
- Dust each fillet lightly with flour so the batter sticks. Dip it into the batter, let the extra drip off, and lower it gently into the hot oil, away from you.
- Fry for 6 to 8 minutes until the batter is deep golden and crisp and the fish flakes easily. Drain on kitchen paper and sprinkle with a little salt.
- Heat the mushy peas in a small pan. Serve the fish and chips with the peas, tartare sauce, lemon wedges and a splash of malt vinegar.
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