WHAT'S FOR DINNER?

Prep: 20 mins Nutritional Guidelines (per serving)

Cook: 35 mins 701 20g 72g 54g

Rest Time: 30 mins Calories Fat Carbs Protein

Total: 85 mins (1h 25’)

Servings: 4 servings.

Classic fish and chips are a British institution and a national dish that everyone love.

You can buy them from one of the thousands of fish and chip shops all over the country, or you can make them at home.

Use a thick white fish for this recipe: cod, haddock, or pollock are preferable.

The fillets are dipped in a flour batter that includes cornstarch and sparkling water, and the carbonation ensures a light, crispy fried fish. The "chips" are simply freshly cut fried potatoes.

Use one frying pan to fry the chips first and then the fish later, to ensure both fish and chips are ready to eat at the same time.

Steps to Make It

1) Gather the ingredients.

2) In a large bowl, mix the flour with the cornstarch and baking powder. Season lightly with a tiny pinch of salt. Using a fork to whisk continuously, add the sparkling water to the flour mixture and continue mixing until you have a thick, smooth batter.

3) Cut the potatoes, wash them and dry them with paper towels.

4) Meanwhile, lay the fish fillets on a plate and season lightly with a little sea salt.

5) Heat the oil in a big frying pan to fry the potatoes. Once the chips are cooked, remove them from the frying pan and keep to one side.

6) Dip each fish fillet into the batter, coating the entire fillet.

7) Check that the oil temperature is still hot. Carefully lower each fillet into the hot oil. Fry for approximately 8 minutes or until the batter is crisp and golden and season with salt. Once cooked, remove the fillets from the hot oil and sprinkle with salt.

8) Serve immediately with the hot fish accompanied by your favourite condiment.