Easy Fish and Chips

Ingredients

• 800 g (1 lb 12 oz) Potatoes, cut into chips about 1cm (0.4 in) thick
• 2 tbsp Vegetable oil, for the chips
• Salt
• 4 (about 150 g / 5¼ oz each) Firm white fish fillets, barramundi, basa, snapper or hoki
• 150 g (5¼ oz) Plain flour, plus 2 tbsp for dusting
• 1 tsp Baking powder
• 200 ml (¾ cup + 1½ tbsp) Cold soda water
• about 500 ml (2⅛ cups) Vegetable oil, for shallow-frying
• 1 Lemon, cut into wedges
• to serve Tartare sauce

You’ll need: Large baking tray, Deep frying pan

Method

1. 1

   Heat the oven to 220°C (425°F), or 200°C (400°F) fan. Toss the chips with the 2 tbsp oil and a good pinch of salt on a large tray, spread out in a single layer. Bake for 35–40 minutes, turning once, until golden and crisp.

2. 2

   When the chips have about 15 minutes left, whisk the 150g (5¼ oz) flour, baking powder and a pinch of salt with the cold soda water until just combined. Do not overmix.

3. 3

   Pour the frying oil into a deep frying pan to about 1.5cm (0.6 in) deep and heat over medium-high heat. It is ready when a drop of batter sizzles straight away. Never leave hot oil unattended.

4. 4

   Pat the fish dry, dust with the extra flour, dip in the batter and let the excess drip off. Carefully lower into the oil away from you. Fry for 3–4 minutes each side until golden, crisp and the fish is opaque and flakes easily.

5. 5

   Drain on paper towel and sprinkle with salt. Serve with the chips, lemon wedges and tartare sauce.