Fish and Chips

Method

For the fish:

• For the pan-fried fish, heat the oil over a medium heat in a frying pan and add a little butter.
• Dust the fish with flour and pan fry skin side up for 3-4 minutes each side, then allow to rest.

If you prefer fish in batter:

• Heat the oil to 185°C
• Place the flour into a bowl, add enough lager or water to form a smooth batter, not too thick
• Flour the fillets carefully then place into the batter one at a time, coat well and place straight into the hot oil. Cook no more than 4 at a time or the heat in the oil will drop too much.
• Cook for 7-8 minutes stirring occasionally until golden

For the chips:

• Peel and wash the potatoes well, then cut into fingers say 1.5cm wide.
• Re wash and dry well in kitchen paper or towel.
• Heat the oil to 190C leave for 10 minutes then reduce to 175C. Never fill a fryer more than two thirds full.
• Plunge small amounts of chips into the oil and cook for 3-4 minutes to soften, but with no colour. Shake off the excess oil and cool on a tray, not piled up. Repeat until all are done. You can chill at this point.
• When ready to serve turn up the oil to 185-90C.
• Cook in small batches until crisp and golden, drain well and season well with salt and vinegar if you like.