Homemade Fish and Chips Recipe

Is there anything better than fish and chips! I don't think so, I absolutely love my homemade version of this classic sea side take-away. Nothing beats being able to make a supper that everyone will love.

This beer free batter is easy to make and will even have enough left over for some homemade onion rings. The chips are twice fried for that extra crispy chip, perfect for a liberal dousing in vinegar and salt! I will admit this is not an everyday meal but it is perfect for that well deserved treat after a long run or cycle in the countryside...Enjoy!



Serves 4

Ingredients
4-6 Waxy potatoes (Roosters)
500g Firm white fish (Cod, Haddock or Basa Fillets)
175g Plain flour, extra for dusting the fillets
120ml Milk
120ml Water
Pinch of Paprika (optional)
1 tsp Salt

Mushy Peas
400g Frozen petite pois peas
300ml Hot chicken stock
Knob of butter
Salt

To serve
Ketchup
Lemon wedges 

Method
Peel and slice the potatoes into chips.

Keep the chips in a large bowl of cold water until needed (stops the potatoes from turning brown). This can be done in advance.

Meanwhile add the 150g of flour, paprika (if using) and salt to a medium sized bowl, stir to combine.

Gradually add the milk and water to the flour, whisking between each addition until you have a smooth batter, set aside for 5-10 minutes to thicken.

To precook the chips, preheat your deep fat fryer to 170°C or 340°F, drain the water from the chipped potatoes and shake off any excess. Once the fryer is up to temperature, half fill the fryer basket and cook the chips for 4-6 minutes or until they are a light golden colour. Drain the chips on kitchen paper. Cook in two or three batches - this helps the chips cook more evenly rather than overfilling the basket. Set the chips aside.

Cut the fillets into four and pat dry with kitchen paper (this will help the flour to stick). Season each fillet with salt and pepper. Heat the fryer to 190°C/375°F and most importantly LOWER the basket into the oil (the fish batter will stick to the basket and make removing it impossible as it cooks) Preheat your oven to 190°C/375°F/Gas Mark 5.  

Coat each fillet with flour, shake off the excess and dip into the batter allowing the excess to drip off. 

Very slowly lower the fish away from you into the hot oil using a tongs. By lowering the fish slowly into the oil it cooks the batter slightly and prevents it from welding itself to the basket! Cook for 4-8 minutes or until a deep golden brown. Repeat with each fillet. 

Lay the fillets on an ovenproof plate or tray lined with kitchen paper and keep them warm in the preheated oven until ready to serve.

Once all the fish is cooked, fry the chips at 190°C or 375°F until they are golden and crisp. Season and serve immediately.  

To make the mushy peas, place the hot chicken stock and frozen peas into a small saucepan, bring to the boil and simmer for 3-4 minutes. Drain off the stock, add the knob of butter and blitz a hand blender or mash with a  potato masher. Season to taste and serve on the side.