Britishby Wikibooks CookbookFish and ChipsCook30 minTotal30 minServes4Keep screen onSaveShareIngredients125 g (4 oz) plain flour125 g (4 oz) corn flour (cornstarch)SaltEnough cold water to form a batter4 cod/haddock/monkfish (or any other suitable flaky fish) fillets4 white potatoes, Maris Piper preferably1 litre (1¾ pint) vegetable oil for deep-fryingSea salt1 lemon, wedgedSprig of parsley, to garnishSea saltMalt VinegarStepsStep-by-step0 of 8 done1Preheat the vegetable oil in a deep fryer to 180°C (350°F), or until a cube of bread browns in 15 seconds when added to the oil.2Peel the potatoes and cut into thick wedges. Deep-fry the potatoes in batches for 6–8 minutes or until they are crisp and golden.3Remove from the oil, and drain on kitchen paper. Sprinkle with sea salt and keep warm.4In a bowl, whisk together the plain flour, corn flour, salt, and enough cold water to form a batter.5Cut the fish into thick slices, then coat in the batter.6Deep fry the fish in batches for 5–6 minutes, depending on the size of the fish. Remove and drain on kitchen paper.7Transfer the fish and chips to serving plates and garnish with lemon wedges and sprig of parsley. Or for a fun, traditional twist, place the fried fish and chips on brown paper or newsprint.8Top with salt and/or vinegar. Typically the lemon wedges are squeezed over the fish and the vinegar is sprinkled on the chips. Also can be served with pickles, pickled onions, tartar sauce, pickled eggs, and mushy peas.Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SASource: Wikibooks Cookbook
