Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Fish and chips
This classic recipe for battered fish and golden chips is perfect for Friday nights in
-
Ready in 1 hour
-
Cooking time 40 minutes
-
Prep time 20 minutes
-
Serves 4
Ingredients
- 1.35 kg Maris Piper potatoes. peeled and cut into chips
- 2 tbsp olive oil
- 225 g self-raising flour, plus extra for dusting
- A pinch of salt
- 280 ml lager, straight from the fridge
- Sunflower oil for deep frying
- 4 x 180g thick skinless and boneless cod fillets
- 2 lemons, cut into wedges, to serve
- 500 g frozen peas
- 6 mint leaves, chopped
- 4 tbsp half-fat crème fraîche
Method
-
1
Preheat the oven to 200°C, fan 180°C, gas 6. Line a large baking tray with baking parchment.
-
2
Place the chips on the tray and toss with the olive oil. Season with salt and cook in the oven for 40 minutes, turning once, until crisp and golden.
-
3
Meanwhile, sift the flour and salt into a large bowl. Whisk in the lager until you have a smooth, lump-free batter with the consistency of double cream – it should be thick enough to coat the back of a wooden spoon.
-
4
Pour enough sunflower oil into a large, deep and heavy pan to come halfway up the sides. Heat over a medium heat until a cube of bread sizzles and crisps up within 30 seconds of being dropped into the oil.
-
5
Season the fish fillets with salt and freshly ground black pepper and dust lightly with flour. Dip 2 fillets into the batter, shaking off any excess. Using tongs, carefully lower the fillets into the hot oil and cook for 2-3 minutes on each side, until crisp, golden and cooked through. Drain on kitchen paper and keep warm. Repeat with the remaining 2 fillets.
-
6
Meanwhile, place the peas in a pan of boiling water and simmer for 2-3 minutes over a medium heat. Drain, reserving 2 tablespoons of the cooking water. Stir the mint, crème fraîche and reserved water into the peas. Crush with a fork and season to taste with freshly ground black pepper. Serve with the fish and chips, with lemon wedges on the side.
