Quick Fish and Chips
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.