Fish ‘n’ Chips
What is the secret to perfect home made fish and chips? Lenny Carr-Roberts has some top tips and ingredients that will provide all the answers!
Ingredients
Perfect Chips
- 3 large Agria potatoes
- Oil for frying
Perfect battered fish
- Two pieces of fresh fish like hake, haddock or cod.
- 400-500g of good well sourced self-raising flour.
- A large jug of iced water – approximately 1 litre
- 1 teaspoon of salt
- 1 tbsp vinegar
- A large whisk – from the freezer
- A metal bowl from the freezer
Method
Perfect chips
Peel and cut potatoes into inch and a half thick chips.
Place in a bowl of clean iced water and leave to soak for 15 minutes.
Then empty into a colander and wash with fresh water. Leave to drain and dry on a clean towel for 90 minutes.
Set your fryer to 150 degrees, place the dry chips in the fryer for 6 mins. This is the blanch stage.
The chips are now ready to be dried and crisp up at 180 degrees. This takes 3 minutes and a good shake after 30 seconds.
Perfect Battered Fish
Put half the water, salt and vinegar into the iced bowl and using the iced whisk gently incorporate the flour. Do not over whisk. There should be some lumps. If too thick, add a little more water. You are looking for a batter that has the consistency of single cream. Once done, place in the fridge for up to 10 minutes and get the fryer to temperature (180 degrees).
Dry your fish, dust with rice flour.
Get batter out of fridge, check the consistency and give it a gentle mix with your hand.
Dip the fish in batter, allow two drips and hold, half in the oil for a few seconds before dropping the fish in. Then add the other piece after 30 seconds making sure they don’t touch.
A 6-8oz portion of fish will take 7 minutes to cook. Then drain for 1 minute and serve with your crispy homemade chips.
Ingredients
Perfect Chips
- 3 large Agria potatoes
- Oil for frying
Perfect battered fish
- Two pieces of fresh fish like hake, haddock or cod.
- 400-500g of good well sourced self-raising flour.
- A large jug of iced water – approximately 1 litre
- 1 teaspoon of salt
- 1 tbsp vinegar
- A large whisk – from the freezer
- A metal bowl from the freezer
Method
Perfect chips
Peel and cut potatoes into inch and a half thick chips.
Place in a bowl of clean iced water and leave to soak for 15 minutes.
Then empty into a colander and wash with fresh water. Leave to drain and dry on a clean towel for 90 minutes.
Set your fryer to 150 degrees, place the dry chips in the fryer for 6 mins. This is the blanch stage.
The chips are now ready to be dried and crisp up at 180 degrees. This takes 3 minutes and a good shake after 30 seconds.
Perfect Battered Fish
Put half the water, salt and vinegar into the iced bowl and using the iced whisk gently incorporate the flour. Do not over whisk. There should be some lumps. If too thick, add a little more water. You are looking for a batter that has the consistency of single cream. Once done, place in the fridge for up to 10 minutes and get the fryer to temperature (180 degrees).
Dry your fish, dust with rice flour.
Get batter out of fridge, check the consistency and give it a gentle mix with your hand.
Dip the fish in batter, allow two drips and hold, half in the oil for a few seconds before dropping the fish in. Then add the other piece after 30 seconds making sure they don’t touch.
A 6-8oz portion of fish will take 7 minutes to cook. Then drain for 1 minute and serve with your crispy homemade chips.
