52 weeks of little helps

Ultimate fish and chips

  1. Mix 150g plain flour, 55g corn flour, 1 teaspoon baking powder and ¾ teaspoon salt in a mixing bowl and make a well in the center. Pour in 250ml of ale and 1½ tablespoons lemon juice, then whisk until the batter is completely smooth and bubbly.
  2. Half fill a large saucepan with oil. Heat to 180°C. If you don’t have a kitchen thermometer, carefully dip the handle of a wooden spoon into the oil. If it’s hot enough it should bubble steadily. If it bubbles vigorously, it’s too hot.
  3. Season 2 x 360g cod fillets and dust with plain flour. Using tongs, dip the fish into the batter to coat, then lower it carefully into the oil. Cook in 2 batches for 5-6 mins, turning, until golden and crisp. Transfer to a wire rack over a tray to stop the fish from going soggy.
  4. Meanwhile, simmer 350g peas for 4 mins. Drain and mash ¾ of them (or blitz in a food processor) with ½ tablespoon lemon juice, 10g fresh mint and some seasoning. Stir through the remaining peas. Serve with the fish, oven chips and lemon wedges, with ketchup and tartare sauce on the side, if you like.

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Ultimate fish and chips

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