FISH AND CHIPS

Here's a simple and delicious recipe for one of the world's greatest fast food so you can make it in the comfort of your home.

Ingredients
For the Fish:
7 tablespoons of all-purpose flour, divided
7 tablespoons of corn-starch
1 teaspoon baking powder
Marina Lighthouse salt and pepper
1/3 cup sparkling water, cold
4 fish fillets
 
For the Chips:
5 potatoes, peeled
Vegetable oil, for frying
 
Directions
1.    Set aside 2 tablespoons of flour. In a large, roomy bowl, mix the remaining flour with the corn-starch and baking powder. Season lightly with a tiny pinch of salt and pepper.
2.    Using a fork to whisk continuously, add the beer and the sparkling water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for 30 minutes to 1 hour.
3.    Meanwhile, cut the potatoes into medium slices, then slice these into medium chips. Place the chips into a bowl and rinse under cold running water.
4.    Place the washed chips into a pan of cold water. Bring to a gentle boil and simmer for 3 to 4 minutes.
5.    Drain the water carefully, then dry it with paper towels. Keep in the fridge covered with paper towels until needed.
6.    Meanwhile, lay the fish fillets on a paper towel and pat dry. Season lightly with a little sea salt.
7.    Heat the oil to 170 C in a deep-fat fryer or large, deep saucepan. Cook the chips a few handfuls at a time in the oil for about 2 minutes. Do not brown them. Once the chips are slightly cooked, remove them from the oil and drain. Keep to one side.
8.    Place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour and shake off any excess.
9.    Dip into the mixture, coating the entire fillet.
10. Check that the oil temperature is still 170 C. Carefully lower each fillet into the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large, slotted spoon.
11. Once cooked, remove the fillets from the hot oil and drain them on paper towels. Sprinkle with salt. Cover with a paper towel and keep hot.
12. Heat the oil to 200 C, then cook the chips until golden and crisp, or about 5 minutes. Remove from the oil and drain. Season with salt.
13. Serve immediately with the hot fish accompanied by your favourite condiment, you can enjoy it with our garlic dipping sauce.
 
Adapted from https://www.thespruceeats.com/best-fish-and-chips-recipe-434856