Fish & Chips

Method

1. 1. Place the potato chips in a large heavy based casserole or dutch oven and pour over the canola oil until it covers them. Place over a high heat and bring to a steady boil. Reduce the heat to medium and cook for 15 minutes before gently moving with a tongs to loosen any that are stuck to base. Continue to cook for a further 5 minutes or so or until they turn golden brown.
   
2. 2. Remove with a slotted spoon to a baking sheet lined with kitchen paper and season generously with sea salt and vinegar. Keep warm in a low oven.
3. 3. For the beer batter fish, Top the casserole or dutch oven up with more oil if needed and bring it back to temperature over a medium high heat. It needs to be very hot when you start to fry.
   
4. 4. Coat the fish in a little flour, shake off the excess and set aside.
5. 5. For the beer batter, place the flour in a large mixing bowl, make a well in the middle of it and pour in a little beer and mix through, keep adding the beer and mixing until you have a smooth batter. Season generously and then drop a little of the batter into the hot oil, if it floats and puffs up, the oil is hot enough. Working beside the pan, dip the fish goujons in the batter one at a time and then into the hot oil.
   
6. 6. Make sure not to overcrowd the pan as this will reduce the heat. Cook for about 4 minutes until golden brown, turning halfway through the cooking time. Remove the goujons from the pan using a slotted spoon and place on a plate lined with some kitchen paper. Season with a generous sprinkle of sea salt, some lemon wedges and a good helping of chips.

Ingredients

• US
• METRIC