Saturday, 29 October 2011
most amazing fish and chips
Ingredients: serves 6
8 large potatoes (pick a floury potato good for chips like king edwards or roosters)
6 pieces of cod (or whatever your prefered frying fish is)
300ml cold beer
2 sachets yeast
1 tsp salt
100g plain flour
75g rice flour (if not available add another 75 of plain flour)
25g corn flour
Cut your potatoes into chunky chips roughly 1/2 inch sq
Wash your chips under cold water to clean off the starch then add the chips to a pot of cold salted water.
Bring the pot to a light simmer, if you boil too much the chips will fall apart. cook until the potato starts to softer, add to a tray and cool. Once cooled put in the fridge for the chips to harden.
Once hardened fry the chips in vegetable oil at 130°c (270°f) for 10 minutes. Again cool chips and refrigerate
until hard. You can bring the chips to this point up to a day before you cook the chips which makes them a bit easier for a dinner party.
To finish the chips fry at 190c (375f) for about 7 minutes until the chips go brown and really crispy
In a bowl mix the least and beer. Add the flours and salt and mix to form a nice batter. Allow to stand for about 30 minutes
dredge the fish in seasoned flour then dip into batter. fry at 170c (340f) for about 2 minutes then turn and fry for another 2. the batter will be initially heavy so may need to be held up in the oil until the batter puffs up and the fish floats a bit better. Serve with tartar sauce and mushy peas