New Zealand · Fish · No. 346
Fish and Chips
One portion, 39 minutes, and only 9 minutes of chopping. Roughly £3.00 a portion.
Per portion
810kcal
32 gProtein
71 gCarbs
44 gFat
Calories from protein 16%, carbs 35%, fat 49%. Estimated from the ingredients.
Roughly £3.00 a portion.
Method
- 1
Preheat the oven to 200°C (fan 180°C).
- 2
Toss the potato chips with the oil and seasoning, and oven-bake for about 25–30 minutes, turning once, until golden and crisp.
- 3
Whisk the flour with the sparkling water into a light batter, and season.
- 4
Dip the fish in the batter and shallow-fry in the frying oil for 4–5 minutes, turning once, until golden and cooked through.
- 5
Drain and serve with the chips, malt vinegar, lemon wedge and tartare sauce.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/fish-and-chips/
Find more like this
