Homemade fish and chips
- April 2009
- 125g ready-made dry batter
- 1 medium free-range egg
- 200ml lager (or 200ml water)
- 500ml vegetable oil
- 400g skinless sole or plaice fillets
- 200g frozen peas
- A few fresh mint leaves
- A squeeze of lemon juice
- Lemon wedges and oven chips, to serve
- Pour the batter mix into a bowl, make a well in the centre and pour in the egg and lager (or water). Mix slowly until you have a thick batter.
- Pour vegetable oil into a wok or large pan and heat to 180°C (or until a small cube of bread browns in 1 minute). Thickly slice the skinless sole or plaice fillets on the diagonal into 3. Lightly season, then coat in the batter.
- Carefully add the fish to the hot oil, in 2 batches, and fry for 3-4 minutes until golden brown and cooked through, turning over halfway. Remove with a slotted spoon and drain on kitchen paper.
- Meanwhile, cook the frozen peas and a few fresh mint leaves in a small pan of salted boiling water for 3 minutes. Drain, season, and purée in a food processor with a squeeze of lemon juice and seasoning.
- Serve the fish with the squashed peas, lemon wedges and oven chips.
Spice up the batter with a sprinkling of cayenne pepper.
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