Beer-battered fish and chips
PREP TIME: 20 MINS COOK TIME:20-30 MINS CALS: 667 FAT: 15G SAT FAT: 2G CARBS: 100G
SERVES 4
The double cook makes for the most deliciously crispy chips, but you can use oven chips instead if you prefer.
YOU WILL NEED
Oil, for deep frying
1kg potatoes, such as Maris Piper, cut into chunky chips
4 x 150-175g haddock or cod fillets
2tbsp plain flour
Mushy peas, to serve (optional)
For the batter:
100g self-raising flour
100g cornflour
300ml light ale or bitter, well chilled
You will need:
Thermometer for frying
HOW TO DO IT
For the chips, heat the oil in a large heavy-based saucepan over medium heat. Rinse the chips to remove excess starch, then drain and pat dry. Once the oil reaches 120-130C, cook the chips in
