- 3 litres Crisp ‘n Dry (or enough for your deep-fat fryer)
- 500g large potatoes, peeled and cut into chips
- 350g piece skinless and boneless haddock or cod (sustainably caught), cut into 2 pieces
- 50g cornflour
- 50g self raising flour, plus extra for dusting
- ½ tsp salt
- 1 egg
- 120ml chilled sparkling water
- Mushy peas
- Salt and vinegar
- Lemon wedges
- Tartare sauce
- Place potato chips into a large bowl of cold water to soak while you prepare everything else.
- Heat the oil in your deep-fat fryer set to 140ºC (this lower temperature is just to blanch/cook the chips but they won’t crisp up yet).
- Place 2 tablespoons of flour onto a plate and dip the pieces of fish into it, ensuring it is well dusted on all sides. Set aside.
- Place the chips into the frying basket and carefully lower into the oil, cook for 6 minutes until tender but not yet brown. Drain on kitchen paper. Depending on the size of your fryer, you may need to do this in two batches. Increase the temperature to 180ºC.
- Make the batter by combining the cornflour, self-raising flour and salt in a large bowl. Make a well in the centre and crack in the egg. Using a whisk, beat the egg then gradually incorporate the flours until you have a smooth thick paste. Whisk in the sparkling water.
- Dip the floured fish into the batter then place carefully into the hot oil and cook for about 5-6 minutes, until golden and very crispy. Drain on kitchen paper then keep warm. Meanwhile heat the mushy peas.
- Return the chips to the fryer and cook for a further 2-3 minutes until golden then drain and season with a little salt.
- Serve the fish on the chips with mushy peas on the side and a wedge of lemon to squeeze over.
Preparation time: 20 minutes
Crisp ‘n Dry is perfect for high temperature cooking so it’s great for cooking deep fried fish and chips – the high temperature ensures your food won’t absorb too much oil and makes for crispy batter and delicious chips!