White Fish

Fish ’n’ Chips

Preparation info

  • Yield:

    4

    • Difficulty

      Easy

Appears in

Classic Scots Cookery

Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Sit at a Japanese tempura bar and your fish sizzles in the oil while you wait for it to be served the minute it’s cooked. The secret of perfect frying is instant serving, so serve chips first when they‘re ready and follow with the fish. The best chips are made with low moisture, traditional Scottish floury potatoes. East-coasters like to season chips with brown sauce while West-coasters prefer salt and vinegar.