Fish and Chips

Last Saturday was the first new doctor who episode of the year, so I thought a nice English dinner of fish and chips would be perfect. I looked around at lots of different recipes for the batter and they were all quite similar, however the garlic parsley chips from notions of a novice cook looked amazing, certainly nothing you would find in an English chippy though.  We had minted mushy peas with our fish and chips but curry sauce would have been equally as amazing and authentic, just don't forget the malt vinegar!

4 cod fillets
6 ounces plain flour
1 teaspoon baking soda
1 (8 fluid ounce) bottle british beer

juice of 1/2 a lemon

salt & pepper
extra flour

Garlic Parsley Chips

4 large potatoes

2 cloves garlic

fresh parsley

salt

Make the batter for the fish by putting the flour, baking soda, salt and pepper in a large bowl.  Slowly stir in the beer and whisk until it is smooth.  Add in the lemon juice.

Dredge the fish in flour then coat in the batter and drop straight into a deep fat fryer heated to 375.  Fry for 6 to 8 minutes, depending on the thickness of the fish.

To make the chips, peel and chip the potatoes.  Cook them in a deep fat fryer at 320 for 3 or 4 minutes, long enough to soften the chips but not brown them.  Remove from the fryer, raise heat to 375.

While waiting for the fryer, finely chop the garlic and parsley and set aside.

Drop the chips back into the fryer and cook for another 3 or 4 minutes, until golden brown.  When the chips are cooked, toss with the garlic and parsley and season with salt.