Classic Battered Cod with Chips

Ingredients

• 600 g cod fillets
• 150 g self-raising flour
• 200 ml cold sparkling water
• 800 g Maris Piper potatoes
• 1000 ml sunflower oil
• 1 tsp salt
• 2 tbsp malt vinegar

Method

1. 1

   Peel and cut the potatoes into thick chips. Rinse under cold water and pat dry thoroughly.

2. 2

   Heat the oil in a large deep saucepan to 130°C. Blanch the chips in batches for 5 minutes until soft but not coloured. Drain on kitchen paper.

3. 3

   Increase the oil temperature to 190°C. Whisk together the flour and sparkling water with a pinch of salt to make a smooth, thick batter.

4. 4

   Season the cod fillets, dip each one in the batter, letting the excess drip off, and carefully lower into the hot oil. Fry for 5–6 minutes until golden and crisp. Drain on kitchen paper.

5. 5

   Return the blanched chips to the oil in batches and fry for 3–4 minutes until golden and crisp. Season immediately with salt.

6. 6

   Serve the battered cod alongside the chips with malt vinegar for splashing over.