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Fish and chips is a great tradition in the UK and nothing beats a portion, freshly cooked and served in newspaper by the seafront. Our version uses a crispy beer-batter and twice fried chips to give the perfect results.
heat the oil in your deep fat fryer (or pan of oil if you don’t have one – just take extra care and NEVER leave it unattended) to 140°C.
peel the potatoes and cut into chip shapes of equal size, aim for 1cm thick.
fry in the hot oil for 5 mins until cooked through, they won’t go golden but will cook.
drain these onto a tray with kitchen paper and turn the fryer up to 180°C.
sieve the flour into a bowl and add the beer a little at a time, whisking until smooth.
stir in the salt and vinegar then leave to one side.
skin the fish and cut into equal portion sizes and season well.
roll the fish in the extra flour then dunk into the batter.
lower the battered fish into the fryer carefully and cook for 5 mins until golden and crisp, before tipping onto a plate with kitchen roll to drain.
return the cooked chips to the fryer to crisp up and turn golden, then remove and sprinkle with salt.
serve the hake, chips and a good dollop of tartare sauce in a newspaper cone!