Fish and Chips
Photo: Gordon Joly, CC BY-SA 3.0
Crisp battered fish with thick, salted chips is a staple in England, New Zealand and Australia. This version uses half corn flour in the batter, which fries up light and crunchy. Cod is the classic fish, but it can fall apart or stay raw in the middle, so haddock or monkfish are sturdier choices. Maris Piper potatoes give chips with a fluffy inside, and malt vinegar finishes the plate.
Instructions
Heat the vegetable oil in a deep fryer to 180°C (350°F). If you have no thermometer, the oil is ready when a cube of bread dropped in browns in about 15 seconds.
Peel the potatoes and cut them into thick wedges. Fry them in batches for 6 to 8 minutes, until crisp and golden.
Lift the chips out and drain them on kitchen paper. Sprinkle with sea salt and keep them warm while you cook the fish.
Whisk the plain flour, corn flour and a pinch of salt in a bowl, adding cold water until you have a batter. Cut the fish into thick slices and coat each piece in the batter.
Fry the fish in batches for 5 to 6 minutes, depending on the thickness of the pieces. Remove and drain on kitchen paper.
Serve the fish and chips on plates, or on brown paper or newsprint for a traditional look. Garnish with lemon wedges and a sprig of parsley.
Season with salt and vinegar. Squeeze the lemon over the fish and sprinkle the vinegar on the chips. Pickles, pickled onions, tartar sauce, pickled eggs and mushy peas all go well alongside.
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