Name: Fish and chips
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3/4 cup plain flour; 1/2 cup self-raising flour; 375 millilitre beer; oil, for deep-frying; 6 large potatoes, peeled, cut into fingers (keep covered); 8 small boneless fish fillets; 1/2 cup plain flour, extra; tartare sauce and lemon wedges, to serve

Fish and chips

Forget the takeaway shop and try this tasty old school fish and chips recipe with golden beer battered fish, chips, traditional tartare sauce and served with lemon wedges.

Ingredients

3/4 cup plain flour

1/2 cup self-raising flour

375 millilitre beer

oil, for deep-frying

6 large potatoes, peeled, cut into fingers (keep covered)

8 small boneless fish fillets

1/2 cup plain flour, extra

tartare sauce and lemon wedges, to serve

Method

1.Sift flours into a large bowl and season to taste. Make a well in the centre. Gradually whisk in the beer to make a smooth batter (this could be done in a food processor). Stand for 15 minutes.

2.Meanwhile, heat oil in a wok or deep saucepan. When hot (see tip), deep fry potatoes in batches for 5-10 minutes, until golden. Drain on paper towel.

3.Dust fish in extra flour, shaking off excess. Dip into batter, draining off surplus.

4.Heat oil in a separate pan. Deep-fry the fish in batches, turning, for 2-3 minutes until golden. Drain on paper towel.

5.Just before serving, re-fry chips in hot oil for 3-5 minutes, until crisp. Drain. Serve the fish and chips with tartare sauce and lemon wedges.

Before you deep-fry, drop a small piece of bread into the oil. If it sizzles immediately, the oil is ready.
Note

Woman's Weekly Food

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Ingredients

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