A Great British favourite, nothing else to say, enjoy!
For the pan fried fish
- a little butter and oil for frying
- 1 fillet of plaice, Haddock or Pollock per person
- a little seasoned flour for dusting
For the deep fried fish
- 250 g Haddock or Pollock fillets, (2 x 125g) free of skin
- 175 g self raising flour
- 200 ml lager or sparkling water
- 2 tbsp flour
For the chips
- 500 g potatoes King Edward, Maris Piper, Red Rooster, Wilja, Marfona.
- groundnut oil or sunflower oil
- salt & vinegar to taste
For the fish
- For the pan-fried fish, heat the oil over 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 on each side, then allow to rest.
- For the deep fried fish
- Heat the oil to 185C
- 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.
- Rewash 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 185-190C.
- Cook in small batches until crisp and golden, drain well and season well with salt and vinegar if you like.
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