Fish and Chips

This traditional British dish is delicious and wholesome when well cooked. The fish should be thick and succulent in fine crisp batter. The oil for frying must be best quality and very hot to cook the food fast without making it greasy. Use fresh rather than frozen fish for the very best texture and flavor  If you have to use frozen fish, defrost it thoroughly and make sure it is dry before coating with batter.

Ingredients:
450 gr (1 lb) potatoes
groundnut oil for deep fat frying
4 x 175 gr (6 oz) fillets, skinned and tiny bones removed
For the batter:
75 gr (3 oz) (⅔ cup) plain (all-purpose) flour
1 egg yolk
10 ml (2 tsp) oil
175 ml (¾ cup) water
salt

Directions:

To make the chips, cut the potatoes into 5 mm (¼ in) thick slices. Then cut the slices into 5 mm (¼ in) fingers or chips. Rinse the chips thoroughly in cold water, drain them well and then dry them thoroughly in a clean dishtowel.

Heat the oil in a deep fat fryer to 180̊C (350̊F). Add the chips to the fryer and cook for 3 minutes, then remove from the pan and shake off all fat. Set to one side.

To make the batter, sift the flour into a bowl. Add a pinch of salt. Make a well in the middle of the flour and place the egg yolk in this. Add the oil and a little of the water. Mix the yolk with the oil and water, then gradually add the remaining water, mixing in the flour. When the flour and liquids are combined, beat well until the batter is completely smooth. Cover and set aside until ready to use.

Cook the chips again in the fat for about a further 5 minutes, until they are golden and crisp. Drain on kitchen paper and season with salt. Keep hot in a low oven while you cook the pieces of fish.

Dip the pieces of fish fillet into the batter and turn them to make sure they are evenly coated. Allow any excess batter to drip off before carefully lowering the fish into the hot oil.

Cook the fish for 5 minutes, turning once, if necessary, so that the batter browns evenly. The batter should be crisp and golden. Drain on kitchen paper. Serve at once, with lemon wedges and the chips.