We all love a portion of Fish and Chips, especially on National Fish and Chip day, June 4th!. That's why we have a great recipe you can all make at home this weekend. Take a look below to find out how you can cook yourself a tasty Fish and Chip supper.
You will need...
- 55 grams all-purpose flour
- 55 grams cornstarch
- 1 teaspoon baking powder
- Salt (to taste)
- Black pepper (to taste)
- 80ml beer (dark beer)
- 80ml sparkling water
- 290 grams fish fillet (thick, white fish, preferably sustainable cod, pollock, or haddock)
- 300 grams potatoes (peeled)
- 1 litre vegetable oil (or lard or dripping to cook)
- 100 grams Mushy Peas
- 1 packet Schwartz Curry Sauce. (Each packet will serve at least 4)
- Half Lemon
1. Gather the ingredients
2. In a large bowl mix the all but two tablespoons of the flour with the cornstarch and 1 teaspoon baking powder. Season lightly with a tiny pinch of salt and pepper.
3. Using a fork, and whisking continuously, add the beer and the water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30 minutes and an hour.
4. Cut the potatoes into 1-centimeter slices, then slice these into 1-centimeter-wide chips. Place the chips into a colander and rinse under cold running water.
5. Place the washed chips into a pan of cold water, bring to a gentle boil and simmer for 3 to 4 minutes.
6. Drain carefully through colander and then dry with kitchen paper. Keep in the fridge covered with kitchen paper until needed.
7. Meanwhile, lay the fish fillets on a sheet of kitchen paper and pat dry. Season very lightly with a little sea salt.
8. Heat the oil to 180 C in a deep-fat fryer or large, deep saucepan. Blanch the chips a few handfuls at a time in the fat for a couple of minutes. Do not brown them. Once the chips are slightly cooked remove them from the fat and drain. Keep to one side.
9. Place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour and shake off any excess.
10. Dip into the batter.
11. Carefully lower the fillet into the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.
12. Heat mushy peas in microwave whist fish is frying.
13. Prepare curry sauce as per packet instructions.
14. Using the same slotted spoon once cooked, remove the fillet from the hot oil, drain on kitchen paper, cover with grease proof paper and keep hot.
15. Heat the oil to 200 C then cook the chips until golden and crisp about 5 minutes.
16. Add all ingredients to the plate, not forgetting your half lemon for extra flavour.
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