2 lb of fresh cod fillets
6 fl.oz milk
Half level teaspoon of caster sugar
4 oz of plain white flour
2 tablespoons of plain white flour
2lb of Potatoes
1 level teaspoon of dried yeast
Freshly ground pepper & salt
Half a level teaspoon of salt
Vinegar
INSTRUCTIONS
To Make Batter
1-7)
1) Warm the milk and pour into bowl
2) Add the sugar and dissolve
3) Blend in yeast, cover and leave to stand at room temp., for 6/7
min until mixture becomes frothy
4) Sift flour and salt into a bowl, make a well in the center
5) When yeast mixture is ready add to well and mix
6) Whisk or beat until batter is smooth
7) Cover and leave to stand for 30 minutes
8) Peel potatoes and cut into thick chips
9) Wash under cold tap and pat dry with towel
10) Heat a deep fat frying pan or chip pan
11) Test oil by placing one chip in pan when chip rises oil is ready
12) Place chips in oil (in batches if necessary) cook until golden
brown, turn onto hot plate and cover
13) Allow the temperature of the oil to cool slightly
14) Mix 2 teaspoons of flour with a pinch of salt and pepper, and
coat fish
15) Stir batter and dip the fish into it, lift out and let excess batter
drip off
16) Carefully lower fish into the hot oil and cook for 4-5 minutes
until golden brown
17) Remove and pat well to remove excess fat
Garnish: Fish with slice of lemmon,
Season: Chips with salt and vinegar to taste6 fl.oz milk
Half level teaspoon of caster sugar
4 oz of plain white flour
2 tablespoons of plain white flour
2lb of Potatoes
1 level teaspoon of dried yeast
Freshly ground pepper & salt
Half a level teaspoon of salt
Vinegar
INSTRUCTIONS
To Make Batter
1-7)1) Warm the milk and pour into bowl
2) Add the sugar and dissolve
3) Blend in yeast, cover and leave to stand at room temp., for 6/7
min until mixture becomes frothy
4) Sift flour and salt into a bowl, make a well in the center
5) When yeast mixture is ready add to well and mix
6) Whisk or beat until batter is smooth
7) Cover and leave to stand for 30 minutes
8) Peel potatoes and cut into thick chips
9) Wash under cold tap and pat dry with towel
10) Heat a deep fat frying pan or chip pan
11) Test oil by placing one chip in pan when chip rises oil is ready
12) Place chips in oil (in batches if necessary) cook until golden
brown, turn onto hot plate and cover
13) Allow the temperature of the oil to cool slightly
14) Mix 2 teaspoons of flour with a pinch of salt and pepper, and
coat fish
15) Stir batter and dip the fish into it, lift out and let excess batter
drip off
16) Carefully lower fish into the hot oil and cook for 4-5 minutes
until golden brown
17) Remove and pat well to remove excess fat
Garnish: Fish with slice of lemmon,
