Fish and Chips

Flaky cod in a light, crisp batter with chunky chips, salt and a splash of malt vinegar.

Ingredients

• 4 cod fillets (about 150 g each)
• 800 g floury potatoes, cut in thick chips
• 150 g plain flour, plus extra for dusting
• 1 tsp baking powder
• 200 ml ice-cold sparkling water
• 1000 ml oil for frying
• 1 lemon, cut in wedges
• 150 g mushy or garden peas, to serve

Method

1. Rinse the chips and dry well. Fry in oil heated to 150°C for 8 minutes until soft but pale. Drain. Take care with the hot oil.
2. Whisk the flour, baking powder and a pinch of salt with the sparkling water to a thin batter. Pat the cod dry and dust with flour.
3. Raise the oil to 180°C. Dip the fish in the batter and fry for 6 to 8 minutes, turning once, until golden and crisp.
4. Fry the chips again for 3 to 4 minutes until golden. Season with salt and serve with lemon, vinegar and peas.