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Fish and chips
Serves 2 Starters and mains
For the fish
- 50g plain flour
- 50g cornflour
- 1tsp baking powder
- 1tsp ground turmeric
- 150ml sparkling water
- 1 litre sunflower oil, for frying
- 400g fillet white fish (such as cod, hake or haddock), halved
For the chips
- 3 large potatoes (such as Maris Piper), chipped, creating as many various angles as possible
- vegetable oil, for deep-frying
Method
To make the batter, combine the dry ingredients in a bowl. Season, then spoon plenty of the flour mix onto a plate and set aside. Pour the water into the bowl, stirring with a wooden spoon until you have a smooth batter. Leave to rest while you prepare the chips.
Par-boil the chips for around 6 minutes, drain in a colander and put it in the freezer for 10 minutes to draw out moisture.
Heat the oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the oil and fry for 6-8 minutes, depending on the thickness of the fish, until golden and crisp. Using a slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with sea salt. Deep-fry the chips until golden and serve immediately.
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