This week’s recipe is a Friday classic – fish and chips – sent to us by a proper British gastropub, The Tommyfield in Kennington. It’s hugely popular with their regulars and easy to recreate at home, especially if you’ve got an easy-to-clean fryer. For extra crispy batter, The Tommyfield adds a little bit of rice flour to their mix. Most good supermarkets and Asian food stores will stock it.
Classic fish and chips
Ingredients: The batter: 100g rice flour, 200g self raising flour, 400ml ale (The Tommyfield recommends Doombar Cornish ale), 200ml soda water, 1 tsp baking powder. For the chips: 6 floury potatoes (King Edward, Maris Piper), vegetable oil for frying.
1) Making the batter – In a large bowl sift the flour and baking powder then add the ale and the soda water and leave for 30 minutes. The batter should be thick enough to cover the back of a spoon.
2) Cooking the fish – Lightly flour a piece of a fish. (Cod, pollock and coley are all good choices - just make sure it's sustainable). Dip in the batter and then fry at 200C for a few minutes, until the fish is cooked through. Set aside on kitchen paper to soak up any excess oil.
3) Making the chips – Peel the potatoes and cut into finger sized pieces then leave in cold water for half an hour. Drain and pat dry with a clean tea towel. Put the potatoes into the fryer and fry gently for 8 minutes at 130C, until they are cooked but still pale. Drain and leave to cool in the fridge. Increase the heat of the fryer to 180C and fry until golden.
Serve with a wedge of lemon, homemade tartare sauce and peas (fresh or mushy). The perfect Friday night supper for family and friends.