Battered Fish and Chips
Fish:
-6 gurnard fillets (sub other white flesh fish fillets)
-1 cup self-raising flour, plus more for initial coating
-1/2 tsp salt
-1/2 C. water
-1/2 C. milk
-Canola oil for deep frying
Chips:
-8-10 large Agria potatoes (or any floury potato)
-3-4 Tbsp olive oil
-1 Tbsp chicken salt - DIY recipe here: (https://thewhoot.com/contributors/make-chicken-salt)
1. Preheat oven to 250c.
2. Slice the potatoes lengthwise into 3-4 1cm thick slices. Then cut each slice into 2-3 1cm chips.
3. Bring a large pot of water to boil. Add the chips, and blanch for 3 minutes. Drain the water, then leave the chips to drain on a teatowel.
4. Lay chips in a single layer on a large roasting tray. Drizzle liberally with olive oil, then sprinkle with chicken salt. Toss to coat. Bake in the hot oven for 20-25 minutes, or until golden brown and crispy. Turn the chips twice during cooking.
5. Add at least 5cm of canola oil to a high-sided, heavy saucepan, and heat on the stovetop on a high heat.
6. Lightly dust the fish fillets in a little flour to coat. Add the 1 cup of flour and salt to a bowl. Mix the milk and water together, then gradually beat into the flour mixture. Keep adding in the water/milk mixture until the batter is about pikelet/pancake batter consistency.
7. Test how hot the oil is by carefully adding a drop of batter in. It should hit the oil and bubble instantly. If the oil begins to smoke, it's too hot, remove from the heat straight away.
8. Drag fillets through the batter to coat, then fry in the hot oil, 2-3 fillets at a time. Fry for around 2 minutes, then flip, and fry for another 2 minutes, or until golden and crispy.
9. Drain the fillets on each side on paper towels as you fry the rest. Pop them onto baking paper in a warming oven, if you have one. Serve with chips, tartar sauce, lemons, and tomato sauce/ketchup!
3. Bring a large pot of water to boil. Add the chips, and blanch for 3 minutes. Drain the water, then leave the chips to drain on a teatowel.
4. Lay chips in a single layer on a large roasting tray. Drizzle liberally with olive oil, then sprinkle with chicken salt. Toss to coat. Bake in the hot oven for 20-25 minutes, or until golden brown and crispy. Turn the chips twice during cooking.
5. Add at least 5cm of canola oil to a high-sided, heavy saucepan, and heat on the stovetop on a high heat.
6. Lightly dust the fish fillets in a little flour to coat. Add the 1 cup of flour and salt to a bowl. Mix the milk and water together, then gradually beat into the flour mixture. Keep adding in the water/milk mixture until the batter is about pikelet/pancake batter consistency.
7. Test how hot the oil is by carefully adding a drop of batter in. It should hit the oil and bubble instantly. If the oil begins to smoke, it's too hot, remove from the heat straight away.
8. Drag fillets through the batter to coat, then fry in the hot oil, 2-3 fillets at a time. Fry for around 2 minutes, then flip, and fry for another 2 minutes, or until golden and crispy.
9. Drain the fillets on each side on paper towels as you fry the rest. Pop them onto baking paper in a warming oven, if you have one. Serve with chips, tartar sauce, lemons, and tomato sauce/ketchup!
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