Prep 40 mins
Cook 35 mins
You can use any whitefish with this recipe, not just cod. Make sure you cook in batches so each piece of fish and chips are evenly crisp. Other accompaniments include salt and vinegar. Taken from Best of English Food and Cooking. Also, this recipe does not specify salt amounts, so go easy handed until you know what your tongue wants! Remember if you use malt vinegar it will pack a salty punch in itself.
- 1 cup self rising flour
- 2⁄3 cup water
- 1 1⁄2 lbs baking potatoes
- oil, for frying
- 1 1⁄2 lbs cod fish fillets, cut into 4 pieces
- salt and pepper, as needed
- lemon wedge, as needed
- Stir flower and salt together in bowl, then make a well in the center. Gradually whisk in the water to make a smooth batter. Set aside for 30 minutes.
- Using a sharp knife, cut the potatoes into strips about a 1/2 inch wide and 2 inches long. Unless you prefer it, there is no need to peel. Put the potatoes in a colander and rince them well with cold water. Drain and dry well.
- Heat the oil in a deep fat fryer or large heavy pan to 300°F Using a wire basket or slotted spoon (metal), lower the the potatoes into the hot oil and cook for 5-6 minutes, shaking the basket occasionally or separating them with the spoon until chips are soft but not browned. Remove the chips from the oil and drain them thoroughly on paper towels.
- Increase the heat of the oil to 375°F Season the pieces of fish with salt and pepper. Stir the batter, then dip the fish into it one piece at a time, allowing the excess batter to drain off.
- Working in two batches if necessary, lower the fish into the hot oil and fry for 6-8 minutes until crisp and brown. Drain the fish on paper towels and keep warm.
- Make sure the oil is back up to 375, then add a batch of the chips, cooking for 2-3 minutes, until brown and crisp. Keep hot while cooking the other batches. Sprinkle with salt and serve with the fish, accompanied by lemon wedges.