A classic British recipe and one of the ones I love to make. Super fresh cod or haddock are the key, as well as lashings of salt and malt vinegar! 1/2 can of beer in this recipe is no mistake - the other half is for the chef ;)
Sieve the flour into a large bowl.
Crack the egg and separate out the yolk from the white.
Briskly beat the egg white until aerated.
Then add the baking powder, egg white and your 1/2 can of beer to the bowl of flour
and genltly mix until it has a creamy texture then set to one side.
Wash your potatoes and roughly cut into chips
Bring the oil to a high heat and add the chips carefully. Cook for about 4 minutes then remove from the oil and lay on a paper towel.
Next lay out your fish fillets and season well with salt and pepper.
Now, gently dip your fish fillets into the batter mixture
then allow the excess batter to run off
and gently lay the fish pieces into the hot oil.
After about 4 minutes when the fish pieces are golden brown, gently remove them from the oil and lay on a paper towel.
Put the chips back back in the hot oil for a minute or two if you need to, to crisp them up
For a bit of fun, serve the fish in a piece of newspaper and don't forget plenty of salt and malt vinegar!