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Donal Skehan
Fish & Chips | DonalSkehan.com

Fish & Chips

October 19

Made this classic for my appearance on Today Show with Hoda and Jenna this week!

  • time 60 mins
  • serves Serves 4
Method
  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. 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. 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. Coat the fish in a little flour, shake off the excess and set aside.
  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. 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.

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Average rating 4.4 / 5. Vote count: 29

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Ingredients

For the chips:

2lbs waxy potatoes, cut into chips

canola oil (for deep frying)

Sea salt

Malt vinegar

For the fish:

4 skinless and boneless white fish fillets, cut into goujon sized pieces

1 cup of plain flour

1 cup of cold beer

3-4 tbsp of plain flour, to coat the fish

Sea salt and ground black pepper

Sunflower or rapeseed oil to fry

A few lemon wedges to serve

For the chips:

2lbs waxy potatoes, cut into chips

canola oil (for deep frying)

Sea salt

Malt vinegar

For the fish:

4 skinless and boneless white fish fillets, cut into goujon sized pieces

125g of plain flour

280ml of cold beer

3-4 tbsp of plain flour, to coat the fish

Sea salt and ground black pepper

Sunflower or rapeseed oil to fry

A few lemon wedges to serve

4.4
(29)
photo
If you make this recipe, be sure to tag your photo #DonalSkehan