Perfect fish and chips
This is THE recipe for the perfect fish and chips. Perfected over the years by Gill Meller, Hugh and the rest of the River Cottage team. A great way to impress anyone.
Prep 15mins Cook 1hrs25mins Servs 3
Cut the chips to 2cm - 3cm thickness using whole of the peeled potatoes.
Simmer in water for 1 minute. Drain and let them air dry,
Heat oil to 120°C. Put chips in for 5 minutes. Take the chips out and place on kitchen towel to absorb excess oil.
Now heat the oil to 160°C. Put chips back in for 2-3 minutes until crispy and golden, drain and put back.
Salt the pollock fillets. Add 200g of plain flour with seasoning of salt to a large bowl. Add beer slowly and whisk flour with enough beer to turn into double cream consistency with no lumps.
Dip fish in and then into the oil at 160°C for 2-3 minutes until crispy and golden, drain and put on kitchen towel briefly before serving.
Boil peas for 3 minutes and drain. Add butter and chopped mint to peas. Crush peas with back of spoon and serve
Juice half a lemon and combine all the ingredients in a bowl, add more mayonnaise to desired consistency.
Fish and chips
- 400g potatoes
- 300ml beer
- 200g flour
- 2 fresh fillets of pollock
- 500ml sunflower oil
- 300g fresh peas or petite pois
- 40g butter
- Handful of fresh mint
- 200ml - 300ml mayonnaise
- 2 hard boiled chopped eggs
- 50g capers
- Small handfull of chopped fennel tops
- 1 finely diced shallot
- Half a lemon
This recipe is taken from...
If you like this recipe, you might like the following course...
Brimming with practical advice and delicious recipes, the one-day Fish Cookery course at River Cottage Cookery School is an absolute must...