Battered fish and chips
You can't beat a classic! If you fancy your Friday fish supper at home, use Bryn's easy and delicious recipe.
Ingredients
For the chips
- 2 large potatoes, peeled and cut into 2cm/¾in chips
- rapeseed oil, for frying
- flaky sea salt
For the crushed peas
- 150g/5½oz frozen peas, defrosted
- 15g/½oz unsalted butter
- salt and freshly ground black pepper
For the battered fish
Method
To make the chips, place the chips into a pan of salted water and bring to a boil.
Boil until the chips are three quarters cooked, this will take 5-8 minutes, then drain. Give the colander a shake to create rough edges on all of the chips.
Once slightly cooled, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the rapeseed oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
Cook the chips until golden and crisp, this will take 3-4 minutes, then drain onto paper and season with flaky sea salt. Keep warm.
To make the crushed peas, place the peas in a blender or small food processor and pulse to break up the peas, but don’t blend completely smooth.
Add the peas to a pan with the butter and season with salt and pepper. Warm through over a low heat. This will take 2-3 minutes. Don't do this too early, or you will lose the colour and the freshness of the peas.
To make the battered cod, add the flour, cornflour and salt into a bowl and whisk in the lager until smooth.
Dust the cod fillet in the extra flour, shake off any excess, and place into the batter.
Lift up the fish, letting any excess batter drip off, then carefully place into the fryer (still set to 180C).
Cook for 3–4 minutes each side. Remove and drain onto kitchen paper, then season well with sea salt.
Serve the fish with the chips, peas and lemon wedges on the side.
