Fish and Chips
Classic battered fish with thick-cut chips.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Prepare the chips: Cut the peeled potatoes into thick batons (about 1.5cm thick). Rinse well in cold water, then pat completely dry with a clean tea towel.
- 2
Heat the oil: Fill a large, deep saucepan or deep fat fryer one-third full with vegetable oil. Heat to 130°C (265°F).
- 3
Blanch the chips: Carefully lower the chips into the hot oil and fry for 8-10 minutes until soft but not colored. Remove with a slotted spoon and drain on kitchen paper. Increase oil temperature to 180°C (350°F).
- 4
Make the batter: In a large bowl, whisk together the self-raising flour, salt, and cold ale until a smooth, thick batter forms. Do not overmix; a few lumps are fine.
- 5
Fry the fish: Lightly dust the fish fillets in extra flour, dip them completely into the batter, and carefully lower them into the 180°C oil. Fry for 6-8 minutes until the batter is deep golden and perfectly crisp.
- 6
Finish the chips: Return the blanched chips to the 180°C oil for 2-3 minutes until golden brown and crispy. Drain both fish and chips, season generously with salt and malt vinegar, and serve immediately.
Plan it in Listahan
Add Fish and Chips to your week, check it against your household's allergens, and build the shopping list automatically.