Beer-battered Fish with Chips

INGREDIENTS

SERVES 1

◆ 55g self-raising flour

◆ 40g cornflour

◆ Salt

◆ 4tbsp lager or light beer

◆ 4tbsp soda water

◆ 500g large potatoes such as Maris

Piper or King Edward

◆ Corn oil for deep frying

◆ 500g piece fillet cod or haddock

◆ Mushy peas, ketchup and lemon wedges to serve

1 Mix 40g flour with the cornflour and a pinch of salt together in a bowl. Gradually blend in the lager and water, stirring until the batter is smooth. Leave to stand for 30min.

2 Meanwhile, peel the potatoes and cut into 1cm thick chips. Rinse in cold water and place in a saucepan. Cover with water, add a pinch of salt, bring to the boil and cook for 4-5min until almost cooked but still firm. Drain well and leave to dry in the colander for 10min, then shake a few times.

3 Heat the oil in a large deep saucepan or wok to 190˚C and fry the chips for about 5min until golden and crisp. Drain well, season and keep warm. Reduce the oil temperature to 180˚C.

4 Sprinkle the remaining flour in a shallow dish. Rinse and pat the fish dry with kitchen paper, then dip in batter. Drain off the excess and toss in the flour, then re-dip the fish and carefully lower into the oil – if the fish is too big for the saucepan cut into 2 pieces. Fry for 6-8min until golden and crisp. Drain the fish and serve immediately with the chips, accompanied with peas and lemon wedges.