Homemade fish and chips that are quick, easy to make and are sure to be a favourite at home.
Homemade Fish and Chips
Typically a takeout favourite, fish and chips can be easy and fun to make at home. What’s more, they’ll be healthier and cheaper, meaning you won’t have to feel guilty next time you indulge yourself in this Aussie fave!
- Sunflower or vegetable oil (for deep frying)
- 4 thick fillets of cod or haddock
- 300 millilitres of cold lager
- 235 grams of self raising flour
- Freshly ground pepper
- 8 large potatoes (even-size Maris Piper or King Edward potatoes are best)
- 1 lemon
- First, preheat the oven to 150 degrees Celsius. Preheat the oil to 120 degrees Celsius. Next wash your potatoes and cut them into 1.5-centimetre thick slices (or whatever size you prefer), then put them into the oil to fry gently for around 10 minutes. They should be soft, but still relatively pale. Take them out of the pan and leave them to cool a little on greaseproof paper.
- Increase the heat of the fryer to 180 degrees Celsius. Pat your fillets of fish dry with a paper towel before dusting them lightly with flour.
- To prepare the batter mix, place the rest of the flour and a pinch of salt into a large bowl before whisking the lager into the mix. Whisk until it has the consistency of thick double cream, then add a little more salt.
- Using this mixture, thickly coat two of the fillets and place them into the frying oil. You should do this for about 8 to 10 minutes until the batter looks crunchy, golden and just how you like it.
- Place these two fillets onto a baking sheet with greeseproof paper before placing into the oven to keep them warm. Repeat the process with the remaining two fillets.
- As soon as the fish is cooked, put the chips back into the fryer and cook for a few more minutes until they’re golden. Shake off the excess oil (or use a paper towel), garnish with a slice of lemon, season the chips with salt and pepper et voila! Serve your delicious homemade fish and chips to your hungry, excited audience. If you want it even closer to the real deal, why not serve it up with some bread and butter or mushy peas?