I don’t know about you… but a lot of what I cook are the recipes that my mum cooked for all of us when we were kids and even still today… A lot of the things I love are the foods that I was raised on. A lot of the goodies that I want to recreate for Oliver are the things that I had as a child. So… fish and chips in newspaper was definitely something that Oliver wasn’t going to miss out on… It has taken me a while to get the right recipe and now I have a couple… We have worked out a thicker batter and a lightly coated batter. Enjoy!
Fish & Chips
INGREDIENTS: Light batter: 1 1/2 cups Wheat-free Plain flour, 1 cup soy or rice milk, salt & pepper to taste, coconut or vegetable oil for light frying
Thick batter: 225 g Wheat-free Plain flour, plus extra for dusting, 285 ml mineral water, cold, 3 heaped tsp baking powder. Vegetable (sunflower oil) for deep frying. Salt and pepper.
Chips/Wedges: 900 g potatoes, peeled and sliced into wedges
Fish: 225 g white fish fillets – pinboned. We always try and get fish from our fishmonger so we know that the fish is local, fresh and from sustainable sources
METHOD: Preheat oven to 210 degrees Celsius. Line a large tray 18/20cm cake tin with baking paper.
Light batter: Heat frying pan and put 2-3 tblsp of coconut oil or vegetable oil into frying pan until bottom of pan is covered with oil. Mix salt and pepper together and season with the fish fillets on both sides. This will remove excess water from the fish. Dust each fish with a little of the extra flour. Place soy milk in a bowl and place flour on a flat plate. Season plain flour with salt and pepper. Dip fish fillet into soy milk and then roll in flour. Put into frying pan and lightly fry fillet for a few minutes until golden and then repeat on other side.
Thick batter: Pour oil into frying pan about 3-4 cm deep and heat to about 190 degrees Celsius. In the meantime, mix salt and pepper together and season with the fish fillets on both sides. This will remove excess water from the fish. Whisk the flour, mineral water and baking powder together until well mixed and creamy. Dust each fish with a little of the extra flour. Dip into the batter and let excess batter drain off. Test that the oil is hot enough by dropping a little batter into the oil. Lower the fish carefully into the frying pan. Don’t overcrowd the frying pan. Cook for a few minutes and turn over, until the batter is golden crisp.
Chips/Wedges: Cut potatoes into wedges. Lightly oil wedges and place on baking paper on tray. Sprinkle lightly with course salt. Put into pre heated oven. Leave for about an hour until wedges are golden in colour and crispy. Turn wedges half way through.