Kevin Dundon

FOR ME the real star of fish and chips is the batter (which must be cooked through with no raw batter inside). It should be well seasoned made using either lager or malt vinegar. When cooked and first cut into, the batter should give a crunch to expose the flakes of soft fish flesh, falling apart from it’s perfectly steamed envelope of batter.

When making chips I like to use a floury potato such as rooster, once you have soaked them in water and just prior to putting them into the deep fryer, pat them dry with a tea towel or kitchen paper. Once cooked sprinkle liberally with some vinegar and sea salt and a side of mushy peas!

If you’re going for the authentic sea side look, serve your chips in a small bucket (these are available at most DIY stores), or alternatively make some cones from newspapers. Best enjoyed served immediately.

TRADITIONAL BATTERED FISH

Nothing beats the crispy crunch and the delicate flavour of batter-fried fish, this is my recipe for a crunchy batter.

Serves 4

4 Portions Fresh Cod (Be sure the fillets are boneless skinless) 100ml Soda or sparkling water 240ml Lager 75g corn flour 200g plain flour + dusting 1 tsp Salt and pepper mixed 4 wedges of lemon

CHIPS

4 - 6 Large Potatoes

To make the beer batter, sift the flour and cornflour into a bowl, and some seasoning. Make a well in the centre and add the lager and water, then gradually whisk into the flour mixture until you have achieved a smooth batter. The batter should be transferred to a refrigerator for a minimum of 30 minutes, longer if possible before use.

Dust the fish portions in a light coating of flour and then dredge in the batter, shaking off any excess. Deep-fry for about 5 minutes in a preheat deep fryer or until cooked through and golden brown. You may have to do this in batches depending on the size of your fryer. If you are cooking larger pieces of fish start cooking it in the fryer and then transfer to the oven to finish cooking.

Wash and peel the potatoes. Cut the potatoes into thick cut chips and store in water until required. Deep fry in hot oil 180°C until fully cooked. Serve the fish and chips in little newspaper cones , and a wedge of lemon and enjoy.

“Nothing beats the crispy crunch and the delicate flavour of batter-fried fish”