The Innocents Abroad on 03/04/2013
A Salt & Battery

Recipe: A Salt & Battery’s Authentic Fish & Chips

Country of Origin: England

For the chips:

1lb 2oz potatoes, peeled and cut into chips
1¾ pints vegetable oil, for deep-frying
salt and malt vinegar to taste

For the fish:

3½oz all purpose flour
3½oz cornflour
1 tsp salt, plus extra to taste
5oz soda water 5oz beer
2 x5oz pollock or haddock fillets
lemon wedges, to serve

For the chips, place the vegetable oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it, or 325′ (CAUTION: hot oil can be dangerous. Do not leave unattended.)

Carefully place the potatoes into the hot oil. Cook for about ten minutes, until golden-brown and crisp. Remove from the pan using a slotted spoon and drain on kitchen paper.

For the fish, sift the flour, cornflour and salt into a bowl and stir.

Gradually pour in the soda water and beer mix, whisking continuously, to make a smooth batter the consistency of heavy cream.

Using tongs, dip the fish fillets into the batter to coat completely, shaking off any excess.

Place the fish into the hot oil that the chips were cooked in. Cook for 4-5 minutes, turning carefully from time to time.

When golden-brown and crisp, remove the fish from the oil with a slotted spoon and drain on kitchen paper.

To serve, place the fish onto plates with the chips add salt and vinegar and lemon wedges.

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