Recipes: Fish & Chips




Fish & chips are a British tradition, and they don’t get any better than when you’ve made them. So here’s a step-by-step guide to a delicious meal that’ll be ready in a flash.

What will I need?

125g self raising flour (plus extra for dusting)
½ teaspoon baking powder
¼ teaspoon ground turmeric
200ml cold water
1.5kg large floury potatoes (Maris Piper would be ideal)
4 cod fillets, skinned and pin-boned
Sunflower oil, for frying
Salt and pepper


Mix together the flour, baking powder, turmeric and a pinch of salt in a bowl, making a well in the centre. Pour 100ml water in and gradually whisk to make a smooth batter, then whisk in the remaining water. Put to one side.

Cut your potatoes to make chunky chips, placing into a bowl of cold water as you do so.

Pour the oil into a deep fat fryer and heat to 180-190 C, or until a teaspoon full of batter turns golden brown in 30 seconds. Fry half the chips until golden, drain and keep warm while frying the remainder. Keep warm while you fry the fish.

Pat the fish fillets dry on kitchen paper and dip in the batter. Carefully lower them into the hot oil. Gently fry for 4-5 mins until crisp and golden. Drain a keep warm while you fry the remaining pieces.

Serve the fish and chips with a slice of lemon and sides of your choice.

*Notes*
Serves 4.


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