Who doesn’t like fish and chips? The advantage of cooking it at home is that it’s quick, simple, you know whats gone into the batter, and you can use healthier oil to fry the fish in. For this dish its best if you buy and use fresh fish, but if you have to cook frozen, make sure its completely defrosted first. The batter is a simple one with my own little twist, if you want a standard batter don’t bother with the herbs. Apologies for the photos, taken with a mediocre phone camera.
I don’t have a deep fryer, for this method I have baked the chips, and used a wok to fry the fish. Be very careful when doing this as hot oil splashes and burns easily.
Ingredients
- 3 Cod Fillets (~200g)
- 3 or 4 large potatoes
- Peas
For the batter
- 50g plain flour
- 2 tbsps olive oil
- 1 egg yolk
- 1 tbsp ground pepper
- 1 tbsp lemon juice
- 1 teaspoon mixed herbs
- A pinch of salt
- A glass of water
Making the batter
Combine the water, salt, flour and pepper, then make a well in the middle. Into the well place the yolk, the oil, the herbs, and the lemon juice.
Heat the oil in the wok for a good 10 minutes or so before getting the fish ready. Dip the fish in the batter, making sure any excess runs off, and then place the fish in the oil, frying for no more than 5 minutes, turning once.
For the chips – just cut the potatoes into chunky chip like shapes, place in a baking try, cover lightly in oil and then bake for around 45 minutes.
Boil some water whilst the fish is cooking, put the peas in for a few minutes, and then serve whilst hot 
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