Homemade Fish & Chips

Fish and chips is the perfect summer meal and surprisingly so easy to make at home. It’s all about the batter and in my recipe, I’ve used beer and egg white to make the batter super light and fluffy. Crispy golden chips is also essential and that really comes down to the type of potato you use (ideally a floury/starchy potato ideal for frying like Sebago, King Edward, Yukon Gold, Desiree or Coliban) and making sure you pat them dry to remove any excess moisture which will make your chips soggy.

Serves- 2
Ingredients- 15
Cooking Time- 30 minutes
Skill Level- Easy

Ingredients

• 2 pieces of white fish
• 1 cup of Heinz Seriously Good Creamy Tartare Sauce
• 3 cups of vegetable or sunflower oil
• 2 cups of self raising flour, sifted
• 2 teaspoons of baking powder/soda
• 2 teaspoons of curry powder
• 1 egg white
• 1 bottle of beer (preferably a lager or pilsner)
• Salt & pepper
• 2 large russet potatoes, or any other very floury/strachy potato ideal for frying like: Sebago, King Edward, Yukon Gold, Desiree or Coliban
• 2 lemons
• 1/4 cabbage, finely shredded
• 1 carrot, peeled and finely shredded
• ¼ red onion, finely sliced
• 1 handful of herbs like mint and parsley, roughly chopped

Equipment

• Chopping board
• Knife
• Whisk
• Paper towel
• Frying pan
• Slotted spoon

Method

1. Start making the batter by adding the baking soda and curry powder into 1 cup of sifted flour. Whisk in half a bottle of beer to combine into a runny batter.
2. Whisk the egg whites to a stiff peak. Add a pinch of salt. Fold the egg whites into the batter to make it fluffy and airy. The batter should drip from your whisk easily.
3. In another bowl, sift the remaining flour with a teaspoon of curry powder.
4. Prepare your potatoes by peeling and cutting them into batons. The time you have to fry depends on the thinness that you cut them. Pat dry with paper towel to remove as much moisture as possible.
5. Make your slaw by placing your cabbage, carrot, onion and herbs into a bowl. Add a few tablespoons of tartare sauce and mix to combine. Add a squeeze of half a lemon, mix and set aside.
6. Heat your oil in a pan and whilst waiting for your oil to heat up, it’s time to dredge your fish. Season fish first with salt and then place into the flour for dredging. It should be lightly covered. Next drop in your fish into the batter to be fully covered and then place into the oil to shallow fry for 3-4 minutes. Take the pan off the heat if the oil is too hot and use a spoon to baste the top of your fish.
7. Drain and place it onto a paper towel. Place into the oven for 10 minutes to keep warm and crisp whilst you cook your chips.
8. Place chips into the same oil and shallow fry for about 5 minutes or until golden.
9. Drain the chips, add salt and mix.
10. Plate by adding your tartare sauce to the plate, place down your fish next to it and add your chips and slaw.

Watch the process

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