Top Tip

Fish & Chips

Food Main Courses British
Nathan Outlaw, Rock, Cornwall
4 Servings
125g self-raising flour, plus 2 tbsp
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp ground turmeric
200ml light beer
1.3kg large floury potatoes, such as Maris Piper
700g skinned Icelandic cod or haddock, preferably in one piece
2 litres, sunflower or vegetable oil, for deep frying
Lemon wedges, to serve
Sea salt flakes and freshly ground black pepper
  1. Sift 125g flour with the salt, baking powder and turmeric into a mixing bowl and make a well in the centre
  2. Pour half the beer into the well and whisk the beer, gradually incorporating the flour from around the bowl to make a thick batter. Whisk in the remaining beer
  3. Cover and leave to stand for 1 hour in the fridge
  4. Peel and cut the potatoes into 1.5cm thick slices then cut across each slice to make chunky chips (or size to suit)
  5. Put the chips in a bowl, pour in cold water to cover and leave until ready to cook
  6. Pat the fish dry with kitchen paper and cut into 4 chunky pieces. Season each piece on both sides. Cover and refrigerate until you are ready to cook
  7. Heat the oil in the deep fat fryer or pan with basket to 180-190°C
  8. While the oil is reaching temperature, thoroughly drain the potatoes and pat dry using plenty of kitchen paper
  9. Add half the potatoes to the pan and fry for 10-12 minutes until golden and tender
  10. When ready, drain the chips on kitchen paper then tip into a roasting tin. Keep the chips hot in a moderate oven while frying the second batch, and the fish
  11. Remove the seasoned fish from the fridge and sprinkle with the remaining flour, turning them until they are coated in a fine dusting
  12. Before you start to fry the fish, check the oil temperature. You may need to reduce the heat as the oil will get hotter once the chips are removed. Dip 2 pieces of fish in the batter until completely coated
  13. Carefully lower the fish into the hot fat. Fry for about 4 minutes until crisp and golden
  14. Drain on kitchen paper on a plate and keep warm while coating and frying the remaining pieces
  15. Serve hot with the chips and lemon wedges