Fish and Chips

🧂 Ingredients

• 6 pieces cod fish fillet
• salt

  (for seasoning cod fish)
• 3 cups cooking oil
• 1 cup flour

  (for dusting/dredging the cod)
• 1 lemon

  (cut in wedges)
• 1 cup green peas

  (boiled, for serving)
• tartar sauce

  (store bought, for serving)
• 1 ½ cup flour
• 1/2 cup rice flour
• 1 ½ cup beer

  (or sparkling water)
• 3-4 medium potatoes

  (Peeled, Cut into batons approx. 2 in. long)
• cooking oil

  (for frying)
• salt

  (for seasoning)

Instructions

• 1 In a bowl. Pour in ½ cup rice flour, 1 ½ cup flour and 1 ½ cup beer. Whisk until
  well incorporated and a smooth batter forms. Put in the fridge for an hour to
  cool.
• 2 Peel the potatoes and cut lengthwise into roughly 2 inches in slices. Cut each
  slice into fairly thick chips and rinse in cold water to remove excess starch.
  
• 3 Heat a deep, heavy-bottomed saucepan half-full of cooking oil to 130C.
  Alternatively, use an electric deep-fat fryer heated to 130C. (CAUTION: hot oil
  can be dangerous. Do not leave unattended.)
  
• 4 Using a slotted spoon, slowly lower half the chips into the hot oil. Fry for ten
  minutes, or until cooked through but not browned. Remove the chips from the pan
  with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat
  the process with the remaining chips.
• 5 When ready to serve, reheat the oil to 190C. Gently lower all the par-cooked
  chips gently into the pan and cook for 4-5 minutes or until golden-brown. Remove
  from the pan and drain on kitchen paper. Sprinkle with salt to season.
• 6 Heat cooking oil in a deep frying pan over high heat. Prepare a plate and pour 1
  cup of flour. Season the cod fish fillets with salt and dredge in flour. 
• 7 Dip the fish pieces into the batter, then pick-up the cod on the tail end and
  let some batter drip a bit then slowly drop into the fryer. Fry until golden
  brown and cooked through, 3 to 4 minutes, then transfer to a prepared baking
  rack to drain. Season immediately with salt.
• 8 Divide the fish and chips between plates and serve with tartar sauce, lemon
  wedges and green peas. Bon Appetit!

Nutrition Info