Fish & Chips

Ingredients

Vegetable oil, for frying
2 large potatoes, peeled, cut into thick chips
1 cup soda water
1 cup plain flour
10 ice cubes
2 skinless flathead fillets (I use sutchi fillet fish), pin-boned
Lemon wedges, to serve

Method

Step 1: Pour oil into a large, heavy-based saucepan until one third full. Heat oil over high heat. Once hot, add potato and cook for 4-5 minutes until lightly browned. Remove and place onto a plate lined with paper towel, to cool. Reserve oil for later.

Step 2: Pour soda water into a large bowl. Whisk in flour (reserving 2 tablespoons) until smooth and season with salt, sugar(more because soda water is tasteless) and pepper. Add ice and set aside in the fridge to rest.

Step 3: Re-heat oil the reserved oil. Cook the reserved chips for about 2-3 minutes until golden.

Step 4: Pour oil into a large heavy-based frying pan, until 2-3cm deep. Heat over medium-high heat. Meanwhile, dust fish with remaining flour, shaking off excess. Dip fish into the batter and shallow fry for 3-4 minutes each side or until cooked through and golden.

Step 5: To serve, place fish and chips on a large plate. Garnish with lemon wedges and serve coleslaw and tartare sauce on the side.

Happy Trying...