• 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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