14:36 | Posted by Nim Headland | Category

My Dad's Fish and Chips.

My Dad is an awesome cook, but he is terrible at writing recipes down, so we often have one amazing, perfect meal that is eaten and rhapsodized about and then never seen again because he can't remember exactly which secret ingredient was responsible for it's perfection.
To prevent more such culinary disasters, I have taken to following him about with a camera and notebook every time he even thinks about picking up a saucepan. On Friday night he did his famous fish and chips, and what fish and chips they are.

According to my scribbled notes, this is what you'll need to serve three hungry people.

Corn oil or sunflower oil, enough to half-fill a medium-sized saucepan.
A piece of white fish, cut into three portions. Haddock is your best choice in my opinion, it's beautiful and a brilliant replacement for cod which we really shouldn't be eating anyway.
50g self raising flour, with a pinch of salt
500ml of a good IPA. We like Old Empire IPA which you can get from Morrisons.

Get a saucepan of your chosen oil on the heat and get it hot enough that the surface is just moving.
Sift the flour and salt into a bowl, and whisk in the beer to get a smooth, lump-free batter.
Shake a little more flour onto a clean work surface and flour your fish on both sides, then dip into your batter, covering well.
Check the oil is hot enough, and then drop in your fish pieces one at a time (you can keep them warm in a very low oven while you finish the other pieces and do your chips.) Fry the fish in the deep oil for 5-6 minutes or until golden brown. Remove to the oven or serving plate with a slotted spoon.

Serve with twice-fried chips and peas or salad, tartare sauce, ketchup and lemon wedges.


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