Fish & chips like a pro

Chamberlain’s Of london’s top chef andrew Jones shares his recipe (serves 2) . . .

USING a thermometer, in a frying pan preheat 1 ½ litres cooking oil to 180c. Mix 200g gluten-free flour and 100ml beer. Dust two 150g cod fillets in flour, then dip in the batter.

Fry for 6 minutes each side. Drain and season. Keep warm in oven.

Cut chunky chips from four peeled potatoes. Blanch for 10 minutes in the pan of oil, then drain. Heat up the oil to 190c. Re-fry for 5 minutes. Drain, season and serve with the fish.