🐟 Fish and Chips

🥘 Ingredients

• marris piper potatoes 500 g
• add olive oil to coat
• salt to taste
• cold pressed rapeseed oil as needed
• all purpose flour 150 g
• baking powder ½ g
• salt 5 g
• garlic powder 3 g
• pale ale 240 g
• cod 500 g
• lemon wedges to serve
• tartar sauce to serve
• mayonnaise to serve
• malt vinegar to serve

1. 1

   Cut marris piper potatoes into thick chips. Add to boiling water for 10 minutes until just tender (tender enough that a knife gives way). Drain in a colander and add to preheated oven tray, add olive oil , and cook at 200°C for 40-45 minutes, turning halfway, until golden and crispy. Season with salt .
2. 2

   Heat cold pressed rapeseed oil in a deep fryer or large, deep pan to 175°C - 190°C.
3. 3

   In a bowl, mix all purpose flour , baking powder , salt , garlic powder . Once combined, add pale ale gradually, whisking to form a smooth batter. Do not overwhisk.
4. 4

   Pat your cod dry with paper towels. Toss a piece of fish in all purpose flour to coat, shake the excess off, then dip it into the batter, and immediately add it to the heated oil. Fry for 2-4 minutes until it is golden all over and cooked through. Remove and drain on paper towels. Repeat with remaining fish pieces.
5. 5

   Serve the fish with the chips, and add lemon wedges and tartar sauce or mayonnaise , and malt vinegar on the side. Enjoy!