NUTTERS FISH AND CHIPS

WHAT better way to celebrate the success of team GB at the Olympics than with this great, great British classic.

It reigns supreme as the very essence of traditional British fayre.

Get the freshest fish and you really can’t go wrong.

In my version of the classic batter, I’ve brought on board an extra flavour from the days of the British Empire, curry.

Don’t worry it’s just a pinch – this is a vindaloofree zone.

Ingredients:

Four large baking potatoes, peeled

Vegetable oil for deep frying

Four 140g pieces of haddock, skinned, boned and seasoned

50g plain flour

For the batter: 225g self raising flour One teaspoon bicarbonate of soda 200ml water One tablespoon white wine vinegar

200ml Boddingtons beer

One tablespoon fresh ginger, peeled and finely chopped

Pinch curry powder

To finish: Sea salt flakes

Fresh lemon

Malt vinegar

Method:

1. Cut the potatoes into chips and dry them thoroughly. 2. Heat a deep pan of oil to 120°C and deep-fry the chips for about six minutes until they are soft but scarcely coloured, drain and reserve them. 3. Increase the oil temperature to 180°C. 4. To make the batter, sift the self-raising flour and bicarbonate of soda into a bowl, mix together the water, vinegar Boddingtons, ginger, curry powder and pour it into the flour. 5. Use a balloon whisk to combine the mixture to a smooth batter. 6. Dust the haddock with the flour, coat it in the batter and lower the pieces into the oil. 7. Fry the fish for 4-5 minutes until it is a deep golden brown, drain it and keep it in warm in a low heat oven. 7. Replace the chips in the fryer and cook until they are golden brown and crisp, drain them thoroughly then stack them on each plate. 8. Serve the fish along side the chips, a shower of salt and a squeeze of lemon... and don’t forget the vinegar!