Name: Classic Fish & Chips
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 1/4 cups self-raising flour, 1/3 cup extra, seasoned; 375 ml beer; 6 large brushed potatoes, peeled, cut into 1cm-thick logs; vegetable oil, for deep-frying; 8 kinless firm white fish fillets, cut into 10cm x 4cm pieces (we used flathead); lemon wedges, tartare sauce, malt vinegar, to serve

Ingredients

1 1/4 cups self-raising flour, 1/3 cup extra, seasoned

375 ml beer

6 large brushed potatoes, peeled, cut into 1cm-thick logs

vegetable oil, for deep-frying

8 kinless firm white fish fillets, cut into 10cm x 4cm pieces (we used flathead)

lemon wedges, tartare sauce, malt vinegar, to serve

Method

1.Sift flour into a large bowl and make a well in centre. Gradually whisk in beer to make a smooth batter. Season to taste. Set aside 30 mins.

2.Heat oil in a large saucepan on high until a small piece of potato sizzles as soon as it is added. Deep-fry chips 3-5 mins, until crisp. Drain.

3.Dust fish in extra flour, shaking off excess. Dip into batter, allowing excess to drain off. Deep-fry fish in 2 batches, 2-3 mins each, until golden and crisp. Drain on paper towel.

4.Return chips to hot oil for a further 2-3 mins. Drain. Serve fish with chips, lemon wedges, sauce and malt vinegar.

Women's Weekly Food