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A Great British favourite, nothing else to say, enjoy!
Servings 2
Prep Time10 mins
Cook Time15 mins
Total Time25 mins

Ingredients
 

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

Instructions
 

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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Nutrition Facts
Fish and Chips
Amount per Serving
Calories
0
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword pollock, potato
Course Fish
Cuisine British, ITV This Morning, Summer, Winter
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