Ingredients
125g self-raising flour, plus 2 tbsp
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp ground turmeric
200ml light beer
1.3kg large floury potatoes, such as Maris Piper
700g skinned Icelandic cod or haddock, preferably in one piece
2 litres, sunflower or vegetable oil, for deep frying
Lemon wedges, to serve
Sea salt flakes and freshly ground black pepper
Method
- Sift 125g flour with the salt, baking powder and turmeric into a mixing bowl and make a well in the centre
- Pour half the beer into the well and whisk the beer, gradually incorporating the flour from around the bowl to make a thick batter. Whisk in the remaining beer
- Cover and leave to stand for 1 hour in the fridge
- Peel and cut the potatoes into 1.5cm thick slices then cut across each slice to make chunky chips (or size to suit)
- Put the chips in a bowl, pour in cold water to cover and leave until ready to cook
- Pat the fish dry with kitchen paper and cut into 4 chunky pieces. Season each piece on both sides. Cover and refrigerate until you are ready to cook
- Heat the oil in the deep fat fryer or pan with basket to 180-190°C
- While the oil is reaching temperature, thoroughly drain the potatoes and pat dry using plenty of kitchen paper
- Add half the potatoes to the pan and fry for 10-12 minutes until golden and tender
- When ready, drain the chips on kitchen paper then tip into a roasting tin. Keep the chips hot in a moderate oven while frying the second batch, and the fish
- Remove the seasoned fish from the fridge and sprinkle with the remaining flour, turning them until they are coated in a fine dusting
- Before you start to fry the fish, check the oil temperature. You may need to reduce the heat as the oil will get hotter once the chips are removed. Dip 2 pieces of fish in the batter until completely coated
- Carefully lower the fish into the hot fat. Fry for about 4 minutes until crisp and golden
- Drain on kitchen paper on a plate and keep warm while coating and frying the remaining pieces
- Serve hot with the chips and lemon wedges
