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Classic Fish and Chips
|Self rising flour||110 Gram|
|Ale||200 Milliliter (Real Ale, Such As Fursty Ferret)|
|Freshly ground black pepper||To Taste|
|Potatoes||2 Kilogram, peeled and cut into wedges|
|Plain flour||1⁄2 Cup (8 tbs) (For Dusting)|
|Oil||2 Cup (32 tbs) (For Frying)|
|Pollock||4 , cut into approx 150 gram portions â ask your fishmonger, rinsed and patted dry (Fresh)|
|Malt vinegar||1 Teaspoon (For Serving)|
|Lemon wedges||2 (For Serving)|
1 To make the batter, beat together the self-raising flour and beer. Season and set aside for around 30 minutes.
2 Preheat the oven to 220°C/425°F/Gas 7. Blanch the potatoes in boiling water for 5 minutes. Drain, then toss in 2 tbsp oil and season. Spread out on a baking tray and bake for 40 minutes until golden and fully cooked, turning half way through the cooking time.
3 Meanwhile, sift plain flour onto a plate. Heat the oil in a large frying pan. It is ready when a bit of the batter mixture sizzles when it is dropped in.
4 Dust a fillet with the flour and dip in the batter, using a fork or tongs. Carefully place into the oil and fry for 8 minutes until cooked through. Drain well on the kitchen paper. Cook the remaining fish fillets, keeping the cooked
ones warm in the oven.
5 Serve the fish with the potato wedges, salt and vinegar, and lemon wedges.