A classic fish and chips recipe
Ingredients (serves 4-6):
4-6 large potatoes
1 tsp salt
Vegetable oil for deep frying and frying your fish
4-6 firm white fish fillets – hake is always a good bet and snoek is also worth a try.
½ cup flour
A pinch of baking powder
A pinch of turmeric
2 eggs, beaten lightly
1/4 cup milk
Vinegar – most fish shops use watered down malt vinegar, we prefer a mixture of apple cider and red wine vinegar.
Pickled onions to serve
Lemon or lime wedges to serve
1. Peel the potatoes and cut into strips. Put your cut chips into a bowl with iced water, add the salt and soak the chips in this for 20 minutes. The cold water leeches out some of the starch from the potatoes, producing a crisper chip. It also prevents the potatoes from oxidising and getting those brown spots. Drain and dry on paper towel.
2. To make the chips, preheat the oil and fry the chips until golden brown. Remove and drain off excess oil.
3. While your chips are cooking, get going on your fish. Pat the fish fillets dry with paper towel. Sift together the flour, baking powder and turmeric. Add the eggs and milk to the flour mixture and whisk until a smooth batter forms. The turmeric will add a lovely yellow colour to your batter.
4. Heat the oil in a large frying pan. Dip the fish in the batter and fry for about 2-3 minutes a side until golden and cooked. Drain off the excess oil on a paper towel.
5. Once your chips are cooked, immediately season with salt and vinegar and wrap in foil or waxed paper to steam for the chip-shop effect.
Serve with a wedge of lemon or lime and plenty of serviettes and enjoy with the wind in your hair and maybe some sand between your toes for extra measure.
With thanks to Callie Maritz and Mari-Louis Guy for their beautiful styling and recipe.