FISH & CHIPS
TEXT
ANIES PEILLET
Ingredients
Directions
For the chips
800g unpeeled, even-size potatoes
2 tbsp. olive oil
Pat the fillets dry with paper towels.
Coat each fillet with flour, patting
off the excess. Heat the oil in a frying
pan to 200C (use a thermometer
so you can check the oil stays at that
temperature). Mix 50g flour,
corn flour, a pinch of salt and some
pepper. Whisk the egg white until
frothy and bubbly, but not too stiff.
Pour the water into the flour mix,
gently and briefly whisking as you
go. The batter shouldn’t be
completely smooth. Add the egg
white, then lightly whisk in just to
mix.
For the fish
650g (approx.) skinless haddock,
hake or cod fillet from a sustainable
source, cut into 4 equal-size pieces
50g self-raising flour, plus 1 tbsp
50g corn flour
1 egg white
125ml ice-cold sparkling water
1 lemon, cut into wedges
600ml sunflower oil, for frying
Try and keep as many bubbles as
you can so the batter stays light.
Cooking two pieces of fish at a time,
dip them in the batter to coat, let
some of it drip off, then lower into
the hot oil using a slotted spoon.
Fry for 5-6 mins, making sure the oil
stays at 200C and turning the fish
over halfway through so it is golden
all over. Lift out with a slotted spoon,
drain on kitchen paper. Check the oil
is back up to 200C, then repeat with
remaining fish. Serve with chips and
lemon wedges.
39.