Fish and Chips
Fishboxer
Fish is the Dish from
Edinburgh
A classic comfort food that's both easy to make and delicious.
Ingredients
- 4 x 150g cod fillets (or any white fish fillets)
- 2 litres sunflower or vegetable oil (for frying)
- 4 tbsp olive oil
- 115g plain flour
- 115g cornflour
- 350ml iced sparkling water
- 600g potatoes
- Salt and pepper (to taste)
- 1 lemon (to serve, optional)
- 4 pickled onions (to serve, optional)
- 4 tsp tartare sauce (to serve, optional)
- 4 tsp tomato ketchup (to serve, optional)
Method
- Preheat the oven to 200°C.
- Wash the potatoes and dry them with kitchen paper.
- Cut the unpeeled potatoes into 1cm thick chip wedges.
- Place on a non-stick baking tray, drizzle with olive oil and season.
- Bake the chips for approximately 35 minutes, turning halfway through cooking.
- Cut the lemon into wedges.
- Pour the sunflower or vegetable oil into a deep-sided pan (making sure it's only half full).
- Heat the oil to 180°C or until a cube of bread browns in 20 seconds.
- Mix the flour and cornflour together thoroughly, then whisk in the iced sparkling water.
- Dip the cod fillets straight away into the batter and lower them into the hot oil.
- Cook on one side for 3-4 minutes, then turn over and cook on the other side for a further 3-4 minutes, until crisp and golden.
- Remove the cod fillets from the pan and blot them on kitchen paper.
- Place them on a non-stick baking tray and warm in the over for 2 minutes so that the batter stays crisp.
- Place the fish and chips on a plate and serve with the pickled onions, tartare sauce, ketchup and lemon wedges.
