Fish and chips

Recipe from: 26 April 2010

Ingredients 8
Servings 1
Minutes 10 mins


Serving Change
  • 125
    plain flour
  • 125
    maizena (corn flour)
  • Malden sea salt
  • Enough cold water to form a batter
  • 4
    hake fillets (about 200 g each)
  • 1
    sunflower oil for deep-frying
  • 4
  • Malden sea salt


10 mins
Preheat the vegetable oil in a very deep pan until a cube of bread browns in 15 seconds when added to the oil.
Peel the potatoes,  cut into thick wedges and make sure they are very dry.
Deep-fry the potatoes in batches for 6-8 minutes or until they are crisp and golden, then drain on absorbant kitchen paper, sprinkle with sea salt and keep warm.
In a bowl, whisk together the plain flour, corn flour, salt and enough cold water to form a batter.
Cut the hake into thick slices and coat in the batter.
Cook the fish in batches, in the hot oil for 5-6 minutes per portion, depending on the size of the fish, remove and drain on absorbant kitchen paper.
Transfer the fish and chips to serving plates and garnish with lemon wedges and sprig of parsley.
Sprinkle with sea salt and freshly ground black pepper or paprika.

Read more on: fish/seafood


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