Fish and chips

Ingredients

For the batter and fish

• 240 g plain flour
• 3 1/2 tsp baking powder
• 1 tsp salt, plus more to season
• 270 ml ice-cold water
• 4 thick cod fillets of 175 g each
• Salt and pepper

For the chips

• 900 g floury potatoes
• Sunflower oil, for deep-frying

Method

1. Heat the oven Heat the oven to 150°C (gas 2) and line a baking tray with kitchen paper to keep the fried food hot.
2. Cut the chips Peel the potatoes and cut lengthways into 1 cm chips.
3. Fry the chips once Heat the oil to 130°C. Fry half the chips for about 5 minutes until tender but not coloured. Drain and repeat with the rest.
4. Make the batter Just before frying, mix the flour, 1 tsp salt, baking powder and ice-cold water. Keep it cold and use within 20 minutes.
5. Fry the fish Heat the oil to 160°C. Season the cod, dip in the batter and fry 2 pieces at a time for 7 to 8 minutes until crisp and golden and cooked through. Drain on the tray and keep hot in the oven.
6. Finish the chips Raise the oil to 190°C and fry the chips in small batches for about 2 minutes until crisp and golden. Drain on kitchen paper, salt and serve with the cod.

Food safety

Deep-frying is a fire and scald risk: use a deep, heavy pan filled no more than a third, a thermometer, never leave it unattended, keep a lid or fire blanket nearby and never use water on an oil fire. Dry the food well before it goes in. Fish must be cooked through and piping hot. Let oil cool completely before disposing.