Fish and Chips

Method

Sift 125 grams flour with the salt, baking powder, turmeric and chilli powder into a mixing bowl and make a well in the center.

Pour half the water into the well and whisk, gradually incorporating the flour from around the bowl to make a thick batter.Whisk in the remaining water.

Cover and leave to stand for 1 hour in the fridge.

Peel and cut the potatoes into 1.5cm thick slices then cut across each slice to make chunky chips.

Put the chips in a bowl, pour in cold water to cover and leave until ready to cook. (You can prepare the potatoes several hours in advance.)

Pat the fish dry with kitchen paper and cut into 4 chunky pieces. Season each piece on both sides.

Cover and refrigerate until you are ready to cook.

Heat the oil in the deep fat fryer or pan with basket to 180-190°C.

While the oil is reaching temperature, thoroughly drain the potatoes and pat dry using plenty of kitchen paper.

Add half the potatoes to the pan and fry for 10-12 minutes until golden and tender. When ready, drain the chips on kitchen paper.

Remove the fish from the fridge and sprinkle with the remaining flour, turning them until they are coated.

Before frying the fish, you will probably need to reduce the heat as the oil will get hotter once the chips are removed.

Dip the pieces of fish in the batter until completely coated.

Carefully lower the fish into the hot fat. Fry for about 4 minutes until crisp and golden on the outside.

Drain on kitchen paper on a plate and keep warm while coating and frying the remaining pieces.

Serve hot with the chips, mushy peas and lemon wedges.