Mel and Mal's Traditional Fish & Chips

Ingredients
  • 1 kilo of Maris Piper potatoes peeled, and cut into chips
  • Malt vinegar
  • 4 pieces of a white fish of your choice (Pollock, haddock, cod or whiting)
  • Vegetable oil enough to fill a deep fat fryer
  • Sea salt and freshly grated black pepper
  • Packet of dried yeast
  • 325ml lager
  • 250g plain white flour
  • 2 tsp sea salt

My family owned and ran a Fish & Chip shop in Penzance for several years during the 70's and we discovered the very best way to make delicious Fish and Chips

This is a recipe that we honed for many years to get it just right and as a result, we were feted as one of the best fish and chip shops in the area.

The key is to make sure your batter is spot on and blanch the chips first - perfect results every time!

Serves : 4        Prep/Cooking Time : 45 mins + resting ti

Tip : Serve the Fish and Chips on a plate (or in newspaper!) and garnish with lemon quarters, if not using malt vinegar, or for a special treat make up some homemade tartare sauce

Instructions

Make the Batter

In a large mixing bowl mix a couple of tablespoons of the lager with the yeast until you get a paste forming and using a whisk, slowly add the rest of the lager, whisking all the time

In a second mixing bowl, sift the flour and salt into it and make a well in the centre

Add the lager/ yeast mixture and continue to whisk until you end up with a smooth batter. Cover and leave at room temperature for between 60-90 minutes to 'rest'. When that time is reached is the time to start cooking the chips

Cook the Chips Part 1 (Blanching)

Set the deep fat fryer temperature to 145°C. However, if you are using a chip pan, you will need to check the temperature - throw in a piece of bread and if it browns in less than a minute the required temperature is reached

Cook the chips in batches depending on the size of your chip basket or pan and cook each batch for 5-6 minutes, making sure that you do not brown the chips

Drain each batch on kitchen paper and reserve. With the chips blanched, it is now the fish's turn!

Cook the Fish

Increase the temperature of the oil to 165°C or if using a chip pan if a cube of bread browns in 45 seconds the required temperature has been reached.

Lightly salt the fish fillet and then dip into the batter allowing the excess to drain off. Lay carefully into the hot oil and cook for about 7 minutes or until the batter is golden brown. Test that the fish is done by lifting out it of the oil, lift a piece of batter with a knife so you can see the fish beneath - the fish should be opaque in colour.

Drain each fish on kitchen paper and keep warm while you cook the chips for the second time

Cook the Chips Part 2

Now increase the temperature to 190°C or if using a chip pan when a cube of bread browns in 30 seconds

Deep fry the chips in batches for 3-4 minutes. To check that they are cooked, lift a chip out of the oil and squeeze it. There should be a crunching sound and the inside of the chip should be white and fluffy

Drain on kitchen paper and season with sea salt and malt vinegar to taste

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES