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Ever since I cracked the triple cooked chips I have been gunning to make this British classic. However I had quite a time of it trying to find some fish fillets. Finally, after weeks of searching, The Fat Boyfriend found some pollack at Costco. It was only 10,000 for 1kg of frozen fillets. However, when we opened them up the pieces were very small. I think they are meant to be used for sashimi or a Korean dish, but we made them work all the same. You get a much bigger batter to fish ratio, which I don’t find particularly upsetting but if you could find some chunkier fish it would be better.  I believe they have some tapia fillets which would probably work well. This batter recipe is also absolute perfection, making that lovely thick batter that has the white coating inside, while still being crispy on the outside. 

Ingredients

Fish

225g of flour

330ml of beer (I just used Cass)

3 teaspoons of baking powder

Salt and pepper

100g of seasoned flour

400g of Fish fillets

Tartar Sauce

200ml of mayonnaise

1-2 little packets of pizza pickles

1 tablespoon of capers

1/2 lemon (juiced)

Salt & pepper to taste

Directions

1. Prepare the triple cooked chips. They will take the longest. Click here for full instructions.

2. Weigh out the 225g of flour and put it in a bowl and pop it in the freezer. Heat the oil to 180-190 degrees. How hot you need it depends on the size of your fish, the thicker the fish the lower the temperature or the fish wont cook.

3. Once your oil is almost heated, take the flour out of the freezer. Whisk in the salt and baking powder, then the beer.

4. Coat the fish in the seasoned flour, shaking off an excess then dip them into the batter and pop them in the oil. They should take about 2 minutes on one side and a minute or so on the other. The batter should be a nice golden brown. If you have a thicker piece of fish, be careful to make sure it’s cooked through. When it’s done remove and allow to drain on kitchen paper whilst you cook the remaining pieces.

5. To make the accompanying tartar sauce, finely chop the pickles and capers then mix into the mayonnaise. Stir in the lemon juice and salt and pepper to taste. Voilà fish and chips.

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