A Great British favourite, with Oscar Jefferson, 8 year old winner of MasterChef Junior and top young man.
- For the pan-fried fish:
- A little butter and oil for frying
- 1 x fillet of plaice, Haddock or Pollock per person
- A little seasoned flour for dusting
- For the deep fried fish:
- 2 x 125g Haddock or Pollock fillets, free of skin
- 175g self raising flour
- 200ml lager or sparkling water
- 2 tbsp flour
- For the Chips:
- 500g of potatoes King Edward, Maris Piper, Red Rooster, Wilja, Marfona.
- Ground nut oil or sunflower oil
- Salt and vinegar
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.