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Easy
Published 2000
Outings to Bridlington, Scarborough and Whitby wouid not be complete without a hot fragrant parcel of fish and chips, an easy supper to make at home.
Dry the fish thoroughly, season it and dip into batter if using it, or simply in flour or breadcrumbs if not, and with the oil at 170°C/325°F, fry the fish for 5 to 8 minutes. Thick, small fillets will take longer than thin, large fillets. Remove and drain in a warm place, on paper towels.