HOME­MADE TAKE­AWAY

It's too cold to sit be­side the sea­side but that's al­right, be­cause you can make clas­sic chip-shop chips at home

Easy Cook - - NEWS -

No need for the sea­side – this is how to make clas­sic fish & chips like a pro

Fish ’n’ chips is the take­away that holds a very spe­cial place in our hearts but it seems harder than ever to find a de­cent chip shop. So there's no bet­ter time to try cook­ing them at home

Clas­sic fish ‘n’ chips with tartare sauce

Serves 4 Prep 25 mins Cook 35 mins £1.85 a por­tion

1.5 litres of veg­etable or sun­flower oil, for deep-fry­ing 4 floury pota­toes, peeled 200g self-rais­ing flour, plus a lit­tle ex­tra for dust­ing 2 tsp salt 250–300ml lager 4 x 200g pieces of thick cod, haddock or pol­lock fil­let, skinned malt vine­gar, to serve

FOR THE TARTARE SAUCE

6 heaped tbsp good-qual­ity may­on­naise juice of 1 lemon 1 large shal­lot, finely diced 2 tbsp ca­pers, roughly chopped 1 large gherkin, finely chopped 2 tbsp chopped pars­ley

Heat 20cm of oil in a large, high-sided saucepan or deep fryer to 160C. If you don’t have a ther­mome­ter then you can tell when the oil is at 160C by drop­ping a cube of bread into it; the bread should be golden brown in about 1 min. 2 Slice each potato into chips roughly 2cm thick. Care­fully lower the chipped pota­toes into the hot oil. Fry for 7 mins at this low tem­per­a­ture be­fore re­mov­ing with a slot­ted spoon and tip­ping on to a tray or plate lined with bak­ing parch­ment. Leave the chips in a cool place un­til ready to fry again.

3 Pre­pare the tartare sauce. Spoon the may­on­naise into a bowl and add the lemon juice, shal­lot, ca­pers, gherkin and pars­ley and mix un­til all the in­gre­di­ents are well com­bined. Cover the sauce and place in the fridge un­til ready to eat.

4 In­crease the oil tem­per­a­ture to 170C – your bread should take 40 secs to brown.

5 Tip the flour into a large bowl and add 1 tsp of salt. Pour the lager slowly into the flour whilst whisk­ing. Work the lager into the flour un­til you reach a bat­ter with the con­sis­tency of thick dou­ble cream.

6 Pre­heat your oven to its low­est set­ting. Line an oven tray with bak­ing parch­ment. Scat­ter some of the ex­tra flour on to a plate or tray, and sea­son gen­er­ously with salt. Take each piece of fish in turn and dust in the sea­soned flour. Pat the fish with your hand to re­move ex­cess flour – you’re af­ter a thin coat­ing. When your oil has reached the cor­rect tem­per­a­ture, again, work­ing with one piece of fish at a time, dip the floured fil­lets in the bat­ter, shak­ing off ex­cess bat­ter, then gen­tly lower into the hot oil. It is prob­a­ble that you will only be able to cook two pieces at a time. Fry the fish for 9 mins, by which time the bat­ter should have turned crisp and golden. Trans­fer the fish to the lined tray and place in the warm oven. Re­peat the process with the re­main­ing fish.

7 In­crease the heat of the oil to 180C – your bread should take about 30 secs to brown at this tem­per­a­ture. Drop your blanched chips into the hot oil. Fry for 2 mins un­til the chips have turned golden and crisp. Re­move the chips with a slot­ted spoon and sea­son with salt. Serve your fish ’n’ chips with vine­gar.

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