Johnny Hewitson's Fish and Chips  

Serves 4-6

2-3 large potatoes, peeled & cut into chips
vegetable oil
1 small bottle lager (at room temperature)
1 tspn table salt
self-raising flour
1 tspn baking powder (optional)
600 gm piece of fish, cut into 8-12 even pieces
1 lemon Preheat fryer to 160°C.

Place potato chips in a bowl and run under cold water (to get rid of starch) until water runs clear. Then drain very well and dry with a clean towel.

Briefly fry chips, not allowing them to colour. Drain well, place on paper towels and allow to cool.

Set fryer to 180-190°C.

To make batter, continually whisk together lager, ½ bottle water and salt, adding flour (little by little) and baking powder, if necessary. Batter is ready when it lightly coats your finger or a wooden spoon.

Return chips to basket and fry until golden. Put in oven to keep warm.

Then dip fish into batter (in 2 or 3 lots) and fry, holding fish until it starts to float in oil. Turn fish a couple of times and drain really well.

Serve fish and chips with a sprinkling of salt and lemon on the side.

"As seen cooked by Iain Hewitson on Rex's show".

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