Not quite fishy this
Here’s a simple solution to a tiring day: The classic fish and chips.
Ingredients
3 large potatoes
280 gm rice flour
1 tbsp baking powder
3 tsp salt, plus more for seasoning
½ tsp freshly ground black pepper, plus more for seasoning
350ml can soda water
1 large egg, lightly beaten
225 g cod or haddock fillets, cut in 1/2 on an angle
Malt vinegar, for serving
70 gm rice flour, for dredging
Vegetable oil, for deep frying
Method
Peel the potatoes and cut them into French Fries about the size of your index finger. Fry the potato chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips and drain out oil.
In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
Put the chips in the bottom of a fryer basket and carefully submerge in the hot oil. Carefully lower the battered fish into the bubbling oil on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown.
Drain the oil from fish and chips. Season lightly with salt.
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