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Sunday, May 29, 2016

Quick Fish and Chips

How to Make Quick Fish and Chips Recipe - preparation 15 minutes cooking time 12 minutes Serves 4

sunflower oil for deep-frying
50g/2oz/½ cup self-raising (self-rising) flour plus extra to coat
50g/2oz/½ cup cornflour (cornstarch)
1 medium (US large) egg white
125ml/4fl oz/½ cup cold sparkling water
4 x 150g/4oz cod or haddock fillets
900g/2lb potatoes, cut into chips
salt and ground black pepper
salt and vinegar to serve

1 Heat the oil in a deep-fryer to 190°C/375°F.

2 To make the batter, mix the flour, cornflour and salt and pepper in a large bowl. Whisk the egg white until frothy. Whisk the water into the flour, a little at a time, and then whisk in the egg white.

3 Coat two fish fillets lightly with flour and then dip into the batter, allowing some to drip off.

4 Put half the chips into the deep-fryer, then add the battered fish. Fry for 6 minutes or until just cooked, then remove and drain on kitchen paper. Keep warm.

5 Dip the remaining fish fillets into the flour and batter, then deep-fry with the remaining chips.

6 Serve immediately with salt and vinegar.

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