Fish & Chips 2

This is the classic British dish quick and easy

115g (4 oz) self-raising flour

150ml 1/4 pint 2/3 cup water

675 g 1 1/2 lb potatoes

675 g 1 1/2lb piece skinned cod fillets, cut into 4 pieces

oil, for deep-frying


lemon wedges, to garnish

Sift the flour and a pinch of salt to gether in a bowl, then form a wll in the centre. Gradually pour in the water, whisking in the flour to make a smooth batter. Set aside to rest for 30 minutes.

Cut potatoes into strips about 1 cm 1/2in wide and 5cm 2in long. Place them in a colander and rinse in cold water, then drain and dry well.

Heat the oil in a deep-fa fryer or large heavy pan to 150 C 300 F. Using the wire basket, lower the potatoes in batches into the oil and cook for 5-6 minutes, shaking the basket occasionally unti;l the potatoes are soft but not browned. Remove the chips from the oil and drain thoroughly on kitchen paper.

Heat the oilin the fryer to 190 C 375 F. Season the fish. Stir the batter, then dip the pieces of fish into it, in turn, allowing the excess to drain off.

Working in two batches if necessary, lower the fish into the oil and fry for 6-8 minutes, until crisp and golden brown. drain the fish on kitchen paper and keep warm.

Add the chips in batches to the oil and cook for 2-3 minutes, until golden brown and crisp. Keep hot.

Sprinkle with salt and serve with the fish, garnished with lemon wedges.