This unique fish and chips recipe calls for twice-cooked chips for an enticing golden colour and that crispy crust everyone loves. Here’s to whipping up your own pub grub, even when you’re hunkering down at home, away from everything.
- 1 cup (150 g) plain flour
- 2 eggs, lightly beaten
- 1 cup (250 ml) beer or soda water
- 4 desiree potatoes, peeled oil, to deep-fry
- 4 small white fish fillets flour, to dust
- Lemon wedges, to serve
Sift flour and a pinch of salt into a large bowl. Make a well in centre and pour in egg and beer or soda water. Gradually combine with a wooden spoon, until a smooth batter forms. Rest for 30 mins. Cut potatoes lengthways into 7 mm-wide strips. Place in a bowl of iced water until ready to cook.
Line a baking tray with paper towel. Pour oil into a deep, heavy-based saucepan or electric deep-fryer. Heat oil to 180 C or test by dipping a chip into oil (if bubbles appear instantly, oil is hot enough). Drain and dry chips thoroughly. Using a wire basket, perforated spoon or wire skimmer, lower chips into oil and cook in batches for 8 mins, until tender but not golden. Remove from oil and drain on paper towel.
Reheat oil to 185°C. Lower chips back into oil straight away. Cook for 2-3 minutes, until crisp and golden. Drain on paper towel, sprinkle with salt and set aside in a warm place.
Pat dry fish fillets with paper towel. Reheat oil. Stir batter. Coat fish in flour then batter, letting excess drip off. Lower fish into oil and cook for 3-5 mins, until batter is golden. Drain on paper towel, season with salt and serve with hot chips and lemon wedges.
TIP When the batter turns golden brown, the fish should be cooked.