Name: Fish and chips
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 4
Ingredients: 3 teaspoons baking powder; 160 g (5¼ oz) cornflour; 2-3 tablespoons seasoned flour; 4 × 150-180 g (5-5¾ oz) pieces firm white fish fillet, skinned; lemon wedges, to garnish; 600 g (1¼ lb) floury potatoes, peeled; oil, for deep-frying; 160 g (5¼ oz) plain flour; 315-500 ml (10-16 fl oz) beer

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Seafood

By Le Cordon Bleu

Published 1999

About

Tradition at its best: firm white fish that flakes at the touch of a fork, cooked in a crisp batter and served with home-made chips. For the best results, make sure that the fish is really fresh and eat piping hot.

Ingredients

600 g (1¼ lb) floury potatoes, peeled
oil, for deep-frying
4 ×

Snack
Fish course
Starter
Pescatarian

Method

Cut the potatoes into 5-10 mm (¼-½ inch) wide, cm (½ inch) deep and 6-8 cm (2½-3 inch) long batons. Place in a bowl and cover with cold water.
To make the batter, sift the cornflour, plain flour, baking powder and some salt and black pepper into a bowl and make a well in the centre. Gradually pour in the beer, using a wooden spoon to beat it into the flour, unt

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