Fish n Chips

I’ve been a bit quiet on the Blogging/Twitter front the last couple of weeks. I took it into my head that I was going to start decluttering our house which has been taking up quite a bit of my “free” time (there’s a lot of stuff to go through!) so instead of cooking up a storm, I have a path worn to the local clothes bank! I’m getting there but it’s been a slow process. It’s taken me two days of stopping and starting to get around to writing this post, hopefully it wont take as long to write the next one…

A couple of days ago I had a look in the freezer and came across a couple of packs of cod that I had picked up on my last trip to Sainsburys and had great intentions of doing something with. I had been flicking through the pages of one of my many cookbooks (Rachel Allen’s Home Cooking) complaining I had no time lately to do anything with the cookbook challenge I had set myself, when I came across the recipe for fish and chips. I had seen her batter the fish on her tv programme so I knew it would be easy and chips, well everyone can make chips can’t they?!

I absolutely love battered cod and chips from the chip shop but with four of us to feed it can work out expensive. I couldn’t believe how easy (and cheap!) it was to batter the fish and how absolutely delicious it tasted. Far better than ANY fish and chips we’ve eaten from chip shops and something I’ll definitely be doing again. Although not too often as it’s not very diet friendly!

I’m sure you all know how to make chips so I won’t go into detail on making those, but here is the lowdown on the fish batter.

What you need:

250g plain flour

500ml milk

salt & pepper

4 fillets of flat fish

Method:

Heat the oil in the deep fat fryer to 180ºc.

Blend the flour, milk, salt and pepper together in a food processor.

Dip a fillet of fish into the batter to coat evenly.

Carefully lower the fish into the hot oil and deep fry for 3-4 minutes until crisp, golden and cooked through, turning half way through cooking.

Drain well on kitchen paper.

Keep the cooked fish warm but don’t cover them or they will go soggy.

  

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