Fish and Chips

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If you’re looking for a nice lunch or dinner idea, you can’t go wrong with fish and chips. You can use whatever type of fish you have on hand. Fish are good for our health and I like to have them at least once a week. I always prepare them in various ways, of course, and this is one of the ways I make them.

Fish and Chips

Cooking Method:Frying

Difficulty:BeginnerPrep time: 20 minutesCook time: 30 minutesTotal time: 50 minutesServings:4 servings

Ingredients

• Vegetable oil for deep frying
• 4 large potatoes
• 2 cups all-purpose flour
• Salt and black pepper to taste
• 1 tablespoon baking powder
• 1 egg, slightly beaten
• 12 fl oz (355ml) beer (or carbonated water)
• 4 cod fillet sections (about 4 oz/113g each)
• 1⁄4 cup (approximately) corn starch
• Malt vinegar to serve

Tartar Sauce

• 1 cup mayonnaise
• 1 tablespoon sweet relish
• Lemon juice to taste

Instructions

Tartar Sauce

1. Make the tartar sauce by combining the mayonnaise, sweet relish, and lemon juice; mix well and refrigerate until needed.

Fish and Chips

2. Preheat the oil in a deep fryer to 325°F/160°C. Or place a pot, filled one-third full with oil, over medium heat.
3. Wash the potatoes thoroughly and pat dry. Peel and cut them into fries or thick chips. Put them into the oil and fry them for about 3 minutes. Transfer the blanched potatoes to a bowl lined with paper towels and let them drain.
4. Increase the temperature of the cooking oil to 375°F/190°C, or medium-high on a stovetop.
5. Combine the flour, salt, pepper, baking powder, and egg; add the beer and whisk until the mixture becomes a smooth batter.
6. Sprinkle the fish pieces liberally with the corn starch then dip them in the batter; let the excess drip off.
7. Place the pre-cooked potatoes in the fryer basket and carefully submerge them in the hot oil.
8. Carefully drop the fish pieces, one at a time, into the oil on top of the potatoes. Fry the combined fish and chips for 4 to 5 minutes or until brown and crispy.
9. Transfer the fish and chips to fresh paper towels and sprinkle lightly with salt.
10. Serve with malt vinegar and tartar sauce.

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