love Food’s Fish & Chips

Fish and Chips Fish and Chips

My nana used to make the best fish and chips I was round there every tuesday after college for her special battered haddock with heaps of chips and ketchup – so British it’s almost unbelievable to think they are an italian invention. i’ve made this recipe for two but its easily doubled and don’t forget the mushy peas.

Beer Battered Fish (2)

2 tail end pieces of haddock – skinned (160 – 190g each) 100 g plain flour plus extra for dusting 1 level teaspoon baking powder 1/2 tablespoon malt vinegar generous pinch salt 80 - 100 ml beer oil to fry (see for chips)

Home-made chunky chips (2)

3 large potatoes – peeled and cut in to chunky chips (approx 2 lb ) oil to fry (approx. 2 litres, full to top mark of your fryer) salt and vinegar to season

• to make the batter whisk together the flour, baking powder, vinegar, salt and enough beer to make a batter the consistency of double cream. • heat a deep fat fryer (with great caution) • Dust the fish in flour and set aside. • Meanwhile cut the potatoes in to chips and rinse through, patting dry any excess water. • Blanch the chips approx. 160°c until soft but not coloured. (approx. 5 minutes) • Shake of excess oil, shake on to a tray and set aside. • turn up the fryer to 180°c / setting 8 - coat the fish in the batter, shaking of any excess and gently drop in to the hot oil, cooking on both sides until golden and crispy. (approx. 3 minutes on each side) • drain on kitchen paper and set aside until needed. • Cook the chips in the hot oil until golden, drain any excess oil on to kitchen paper. • Serve with mushy peas, tartar sauce and a small sprinkling of salt and vinegar.

Tartar Sauce

2 heaped dessert spoon mayonnaise 1 teaspoon capers – very finely chopped 1 large gherkin – very finely chopped 1/4 onion – grated 1/4 lemon juice pinch pepper Mix all the ingredients together and season to taste.

Recipe by Zena Leech-Calton © www.lovenorwichfood.co.uk

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