Christian Campbell’s fish and chips

Christian Campbell's fish and chips

Serves: 4
Cooking Time: 30 mins

Ingredients

  • BATTER
  • 200ml lukewarm water
  • 4g fresh yeast
  • a pinch of sugar
  • 170g stoneground white flour
  • salt and freshly ground black pepper, to taste
  • 8 x 75g line-caught hake fillets
  • flour, for dusting
  • vegetable oil, for deep-frying
  • CHIPS
  • 8 large potatoes (Avalanche or Up to Date varietal, if possible)
  • vegetable oil, for frying

Instructions

1

Combine the water, yeast and sugar in a bowl.

2

Place the flour in a separate bowl. Make a well in the flour and slowly add the water mixture to the flour. Stir until a smooth batter forms. Set aside in a warm spot to prove.

3

Season the fish fillets and dust with flour.

4

Using kitchen tweezers, dip the fillets into the batter and drop into a hot, deep bath of frying oil. Fry until golden brown. Drain well on paper towel.

5

Peel the potatoes and cut into 1cm-wide chips. Place the potato chips in a pot and cover with water. Bring the water to a simmer and when the potato chips are three-quarters cooked, drain carefully.

6

Drain the chips on a tea towel and allow to cool.

7

When cool, fry the chips in batches in moderately hot oil until they are fully cooked, but with no colour.

8

Fry the chips again in hot oil until golden brown and crisp.

9

Drain the chips on paper towel, season with salt flakes and serve with the fish.

 

 

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