If you can't get the real thing just whip it together yourself
I fancied some classic fish ‘n’ chips but my beloved Burdocks (man they give huge chip portions) was miles away in the big smoke.
Stuck up a mountain and with no option but my local chipper which serves up manky muck, I had to rustle up something myself.
My local Supervalu was doing a deal on haddock so I thought I’d give it a lash.
I followed this fish and chips recipe from ‘Family Cook’ by Susan Campbell and Caroline Conran and it worked out a treat. I skipped the chip making part and I just shallow fried the fish but it was a cinch to make and a really cheap satisfying bite.
Fish and chips
Serves 4
Ingredients
- 3 tbs flour
- 1 tsp salt
- 2 tbsp breadcrumbs
- 1 egg milk
- 1 thick piece of fish per person (fillets of cod, coley, haddock or plaice)
- Salt and pepper juice of
- 1 lemon
- flour
- Vegetable oil, for frying
- 1 potato per person
- 1 lemon, cut into wedges
- Parsley
Instructions
- To make the batter, mix the flour, salt and breadcrumbs. Beat the egg, add a little milk, stir into the flour mixture, beat until thick and let stand for half an hour. Skin the fish and season with salt, pepper and lemon juice. Dip the fish in flour, then batter and fry it in the vegetable oil to a nice golden colour when the fat is smoking blue. Keep the fish warm on a dish with kitchen paper.
- If you are making your own, peel the potatoes, cut into chips, wash them very well and dry them before frying with a basket in another lot of hot fat. Keep them warm and, as with the fish, sprinkle with salt. Serve with lemon wedges and parsley.