Fish and Chips

We all know Cod has been fished to death and there are some alternatives to use for fish and chips. Unfortunately the alternatives to Cod aren't a patch on Cod so if you can get it use it.

Pre-heat a deep-fryer to 170 °c.

Ingredients:

4 x 7oz Cod fillet portions, roughly 2cm thick
Salt and pepper
Plain flour

For the Batter:
Plain flour
Sparkling water
Bicarbonate of Soda
a pinch each of salt, pepper and smoked paprika

Method:

1. Whisk the batter ingredients until smooth.

2. Sprinkle the fish on both sides with a pinch of salt and pepper then dip all sides in the flour. Hold each fillet in the palm of one hand then gently "clap" your other hand against it to remove any excess flour. Switch hands and repeat.

3. Dip the fish in batter and let the excess run off. Carefully drop into the fryer and cook for 5 minutes until golden and crisp.

For the "full monty" serve with chips and mushy peas, a wedge of lemon and tartare sauce.

If you can't get Cod, Haddock is the next best thing, or Pollock or Plaice fillets. In fact, there isn't really a white fish that you can't deep-fry. Obviously, thinner fillets are going to take less time to cook and thick fillets longer.