Fish and Chips

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Ingredients

Serves 4

2Kg Potatoes
4 White Fish Fillets
1 Cup Plain Flour
3 Eggs
Salt & Pepper
MSG (optional)

Method

If like most of us you only have a domestic fryer and not the luxury of a fish and chip shop job then you will need to cook this in batches and keep warm in an oven at about 100 degrees. I strongly recommend goose fat for frying with, failing that beef fat or corn oil. So first get your oven warmed up and ready to go. For the potatoes I would recommend Maris Pipers or King Edwards. Peel the potatoes and slice into chips the size you prefer. Heat the oil to about 140 degrees and fry the chips in batches at a time. Fry on the low heat for about 30-40 minutes until cooked through but still very pale looking. This length of cooking will ensure a thick crunchy exterior. When all batches have been pre-cooked this way raise the temperature to 170 degrees then fry again for a further 5-10 minutes until golden yellow. Drain and put in the oven to warm. This 2 phase approach to chips makes them much tastier, crunchier and sweeter than normal. Once all of the chips are cooked and keeping warm it is time for the fish, I prfefer Orange Roughey, Haddock, Rock Salmon or Skate Wings. Chop the Fish to sizes that will fit your fryer and cook them also in batches, place them on a wire rack to keep warm in the oven. First dip them in seasoned flour then beaten egg then in the flour seasoned again. Fry at about 180 degrees for 6-8 minutes until golden and cooked. There is a lot of debate about the use of MSG in cooking and I tend to avoid using it for most dishes except deep fried batter dishes where the extra flavour and sensation imparted by MSG is exceptional. To serve the chips give them a final 2 minutes at 170 degrees in the fryer so they are served cripsp.

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