Home-made fish & chips
- Heat oven to 100 deg C.
- Mix flour, salt and baking powder in bowl.
- Add eggs and beer and whisk until all combined well.
- Pour oil into medium sized saucepan so that less than 1/3 full. Heat up on full (high) heat.
- When starting to bubble, drop small cube of bread in to check if ready for cooking – if bread goes brown, it’s ready so you can gently add as many chips as will fit comfortably in the oil.
- Keep a eye on the chips - after 8-10 minutes they should be golden brown. This would be a great time to enjoy the rest of that beer from the can you opened.
- Remove the chips carefully with a heatproof slotted spoon onto an oven rack or tray and blot with kitchen paper to remove excess oil. Season them with salt and pop in the oven to keep ‘em warm.
- Meanwhile dust a plate with good layer of flour and roll each cod fillet around until nicely coated. Then dip the floury fish in the beer batter a few times until fully coated.
- Drop each fillet gently into the oil. Mind those fingers - tongs are a good idea if you have them. Depending on the size of your pan and fillets you might be able to get all 4 cooked in one go, or you might need to go in two batches. Either way, no problem. Just keep the first batch warm in the oven while a second batch cooks.
- This is the time to get any extras ready – cook your peas, get your vinegar, lemon wedges and tartar sauce out (here’s a quick recipe).
- The fish will take 8-10 minutes maximum to cook. Take out when golden brown, lay on kitchen paper on rack to remove excess oil.
- One everything’s cooked, serve your fish and chips and extras on a wooden board… and open another beer to go with your meal.
Don't waste the left over batter and oil! Use it to make sweet potato, courgette and aubergine chips. The batter will last a day so you have plenty of time.