Classic Fish & Chips
May 02, 2023 11:13pm- 15 mins preparation
- 10 mins cooking
- Serves 4
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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
- 1Sift 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.
- 2Heat 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.
- 3Dust 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.
- 4Return chips to hot oil for a further 2-3 mins. Drain. Serve fish with chips, lemon wedges, sauce and malt vinegar.
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