Fish And Chips
We've updated this classic seaside fish and chips recipe with soy sauce for added taste, and lager for a crisper texture
• 50 min Cook Time
• 4 Servings
• 9 Ingredients Details
• 7 PRIMARY INGREDIENTS
• 4 large Potatoes
• 400g frozen peas
• 6 mint leaves
• 4 tbsp reduced-fat fresh cream
• 275g self-raising flour, plus extra for coating
• 325ml chilled lager
• 4 pieces basa loin (or fillet), about 150g each
• 2 CUPBOARD ITEMS
• 2 tbsp Salt Soy Sauce
• Sunflower oil, for frying
1. Pre-heat the oven to 150C/130C Fan/Gas 2. Line 2 baking trays with double-thickness kitchen roll. Peel the potatoes and cut into thick chips. Put in a bowl of cold water and set aside until you’re ready to cook them.
2. Boil the peas with the mint leaves for 5 minutes. Drain and put in a bowl. Add the fresh cream, then blitz with a hand-held blender to get a rough purée. Set aside and keep warm until ready to serve.
3. Sift the flour into a bowl, add a pinch of salt, then gradually whisk in the lager and soy sauce to make a batter that is about the thickness of double cream.
4. Pour sunflower oil into a large pan or deep fryer until one-third full. Heat to 120C, or until a small piece of bread sizzles gently when dropped in the oil.
5. Drain the chips, then pat dry with kitchen roll. Put enough in a chip basket to fill a quarter of the way up - don't cook too many chips at once as they won't fry properly.
6. Lower into the fat and cook for 8 minutes, or until the chips are soft when pierced with a small knife. Lift out and set aside while you cook the rest.
7. Increase the heat of the oil to 180C, or until it's hot enough for a piece of bread dropped in to turn brown within 20 seconds.
8. Put some flour on a plate. Dust one piece of the fish in it to coat lightly all over, then shake off any excess. Dip in the batter to coat thickly.