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Classic Fish And Chips

miFoodandDrink's picture
Ingredients
  Self rising flour 110 Gram
  Ale 200 Milliliter (Real Ale, Such As Fursty Ferret)
  Salt To Taste
  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 – ask your fishmonger, rinsed and patted dry (Fresh)
  Malt vinegar 1 Teaspoon (For Serving)
  Lemon wedges 2 (For Serving)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
British
Course: 
Snack
Taste: 
Savory
Feel: 
Crispy
Method: 
Fried
Ingredient: 
Fish
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
4
Story
Despite increasing numbers of celebrity chefs, cooking shows and campaigns to improve the nation’s diet, research reveals that 27% of Brits still don’t feel confident in the kitchen. In fact, one in 10 of us admit we simply can’t remember the ingredients for British classics such as Yorkshire puddings. But help is at hand, as supermarket chain Morrisons has created the UK’s first ‘Food Laureate’, to provide the nation with simple poems to help them prepare their favourite dishes. What’s more, the poems along with filmed live demonstrations will be available on www.morrisons.co.uk/foodlaureate and Morrisons is challenging the nation to share its own rhyming recipes, to add to the collection. In this video, chef Peter Sidwell shows how rhyme can help cook the classic British dish, fish and chips.
If you want to prepare a popular take-away from food joints at home, try this Classic Fish and Chips recipe. This dish is apt to serve as a snack at home or when you are calling your friends over. Don't let the fried fish make you think twice about the calorie count. After all, it is okay to indulge once in a while!

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1 Comment

Anonymous's picture
It's Plain flour on the video but it say's selfraising flour on the recipe!!!!!!