Ingredients
For the fish and chips:
240g Plain flour
3 1/2 tsp Baking powder
270ml Ice-cold water
900g Floury Potatoes
Sunflower oil (for deep frying)
4 x 175g Thick cod fillets
Salt and pepper (to season)
For the mustard mayonnaise:
1 or 2 egg yolks
2 tsp White wine vinegar
1/2 tsp Salt
300ml Sunflower or olive oil
For the tartare sauce:
1 tsp Green olives (finely chopped)
1 tsp Gherkins (finely chopped)
1 tsp Capers (finely chopped)
2 tsp Chives (chopped)
2 tsp Parsley (chopped)
Mustard mayonnaise (half the prepared quantity)
Method
- To make the mustard mayonnaise: put the egg, vinegar and salt into a liquidiser or food processor. Turn on the machine and then slowly add the oil through the hole in the lid until you have a thick emulsion.
- To make the tartare sauce: mix half the mustard mayonnaise together with the olives, gherkins, capers, chives and parsley.
- To make the batter, mix the flour, 1 tsp of salt and the baking powder with the water. keep cold and use within 20 minutes of making.
- Pre-heat the oven to 150C/gas 2. Line a baking tray with plenty of kitchen paper and set aside.
- Peel the potatoes and cut them lengthways into chips 1 cm thick. Pour some sunflower oil into a large deep pan until it is about a third full and heat it to 130C. Drop half the chips into a frying basket and cook them for about 5 minutes until tender when pierced with the tip of a knife but not coloured. Lift them out and drain off the excess oil. Repeat with the rest of the chips and set aside.
- To fry the fish, heat the oil to 160C. Season the cod fillets with salt and pepper and then dip into the batter. Fry, 2 pieces at a time, for 7-8 minutes, until crisp and golden brown. Lift out and drain on the paper-lined tray. Keep hot in the oven while you cook the other 2 pieces.
- Raise the temperature of the oil to 190C and cook the chips in small batches for about 2 minutes, until they are crisp and golden. Lift them out of the pan and give them a shake to remove the excess oil, then drain on kitchen paper and keep them hot while you cook the rest. Sprinkle with salt and serve them with the deep-fried cod.
Top Tips
- Deep fry in beef dripping to make the batter really crisp.
- Choose a fresh fish, clear of slime, bright in colour and without smell.
- Use fluffy potatoes such as Maris Piper or Golden Wonder.
- If you can, use a large fryer and really clean oil or fat.
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