Fish & Chips
One of my students from my Indian & Pakistani cookery class was a trained UK chef. She shared this excellent fried fish recipe with me, very easy to make and just like shop bought in the United Kingdom!
Ingredients
2lb white fish (e.g. Cod, Haddock, Plaice), de-scaled or de-skinned, cut into 6inch pieces
2 cups Self Raising flour
1 tsp salt
2 tbs vinegar
cold water (for batter)
oil for deep frying
Method
- Wash the fish pieces under cold water and drain in a colander for 10 mins.
- In a deep bowl, add the flour, salt and vinegar; add enough cold water to make a batter of medium consistency (similar to pancake batter).
- Place enough oil for deep frying into a wok or chip pan, heat until medium hot.
- Place some dry flour in a large flat plate (optional).
- Dip the fish into the dry flour (optional), coating both sides, dip into the batter and gently lower into the heated oil, fry until golden brown, turn over carefully with a fork.
- Use a slotted spoon to remove fried fish onto paper towels or newspaper to drain some of the oil.
Serve with chips and lashings of vinegar, ketchup and pickled onions!
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