For the chips:
4 medium potatoes, scrubbed and sliced into chunky chips
Salt and black pepper
For the battered fish:
4 skinless, boneless fillets of white fish, cut into goujon-sized pieces
130g plain flour, plus extra for dredging
280ml cold lager
- Preheat the oven to 200˚C/180˚C fan/gas mark 6. Bring a large pot of salted water to a boil and add the chips. Cook for 4-5 minutes until just tender, then drain well. Return the pan to the hot hob and allow the chips to steam dry for 1-2 minutes, shaking the pan every 20 seconds or so.
- Transfer the chips to a large baking tray in a single layer. Drizzle with oil, season and toss to coat. Place in the oven for 35-40 minutes, tossing the chips and rotating the tray halfway through.
- Coat the fish in flour, shake off the excess and set aside.
- Fill a deep pan with about 5cm of oil and place over a high heat.
- Make the batter just before you’re ready to cook. Place the flour in a large mixing bowl and make a well in the centre. Whisk in the beer a little at a time until the mixture forms a smooth batter. Season with salt and black pepper.
- When the oil is hot enough (see tip), dip the fish pieces in the batter one at a time, shaking off the excess, and then carefully drop them into the hot oil. Cook 3-4 pieces at a time to avoid overcrowding the pan.
- Cook the fish for about four minutes until golden brown, turning halfway through the cooking time. Remove using a slotted spoon and transfer to a plate lined with kitchen paper. Continue cooking the fish in batches until done.
- Season the fish with a generous sprinkle of salt. Serve with the jacket chips, some tartare sauce, lemon wedges and plenty of salt and malt vinegar.
Per Serving 857kcals, 44.7g fat (3.5g saturated), 60.9g carbs, 2.5g sugars, 47.2g protein, 6.1g fibre, 0.192g sodium
If you don’t have a thermometer, you can tell when the oil is hot enough for frying by dipping in the handle of a wooden spoon. If bubbles appear around it, then you’re good to go