Fish in Beer Batter With Crunchy Chips

Ingredients

4 x 170g (6oz) haddock, cod or Pollock fillets,

oil for deep frying

seasoned flour

Beer Batter

115g (4oz) plain flour

pinch of salt

2 x 15ml spoon (2 tablespoons) oil

150ml (5fl oz) light beer

1 large egg white

Serves 4

Method

Preheat the oil to 180°C/350°F

Prepare batter: sieve flour and salt into a bowl, make a well in the centre, pour in oil and beer, and carefully mix into the flour.

Whisk the egg white until stiff and fold into the batter.

Coat the fish in seasoned flour and dip into the batter; drain and lower into the hot oil.

Fry until the batter is crisp and golden.

Remove from the oil and drain on absorbent paper.

Chips

4 large potatoes

Oil for deep frying

Heat the oil to 180C/350F and whilst the oil is coming to temperature, peel the potatoes and cut them into thick chips.

Rinse and pat dry, then lower the chips carefully into the oil.

Fry for about 5 minutes, until the chips are soft but not brown.

Raise them from the fryer and keep to one side whilst you deep fry the fish.

Once the fish is cooked, bring the oil back up to 190/375F and lower the chips into the fryer once again.

Cook for about 2 minutes and you will have the best crunchiest chips you could ever imagine.

Serve with bread and butter and tomato ketchup