back to main site
Fish and Chips
Serves 4
Time: 15 minutes preparation, 40 minutes cooking
· 1kg / 2lb potatoes
· 4 pieces white fish, cod, haddock, huss [weighing in total 700g / 1½
lb]
· A little seasoned flour
· Pura Solid Vegetable Oil for deep frying
For the Batter
· 100g / 4oz plain flour
· Pinch of salt
· 180-250ml / 6-8floz water
· 1 medium egg, separated
Peel potatoes, trim and cut into thin chip shapes. Wash thoroughly then drain
and dry on kitchen paper.
Heat the Pura Solid Vegetable Oil to a medium heat about 180°C / 350°F
add the chips in the basket and cook for about 5 minutes shaking them occasionally
until cooked but not brown. Leave on one side for later.
Sift together flour and salt, add egg yolk and mix in enough water to make
a smooth creamy batter. Beat well then leave on one side.
Reheat oil to 190°C / 375°F. Return the 'blanched' chips to the hotter
fat and cook them quickly until crisp and brown - about 5 minutes. Drain on kitchen
paper, sprinkle with salt and keep warm whilst cooking the fish.
Whisk the egg white and fold into batter. Put the seasoned flour on a plate
and coat the fish, then holding the fillets with tongs dip each piece in the
batter so coated.
Without the basket in the fryer, add the fillets to the fat one at a time.
Cook the fish for 6-8 minutes until golden brown. Drain and serve with the chips,
garnished with parsley sprigs.
back to main site