Ingredients :-
1 cup plain flour, plus ½ cup extra
300ml soda water
Vegetable oil for deep-frying
4 potatoes, peeled and cut into chips
600g blue-eyed cod, cut into 3-cm strips
Lemond wedges, to serve
Malt vinegar, optional tartare sauce
½ cup mayonnaise
2 tablespoons sour cream
2 gherkins, finely chopped
1 tablespoon capers, rinsed and finely chopped
1 tablespoons finely chopped dill
Juice ½ lemon
1. Sift flour into a medium bowl. Make a well in the centre. Gradually whisk with soda water until batter is smooth. (Alternatively, use a hand blender.) Set aside.
2. In a small bowl, combine all ingredients for tartare sauce. Season to taste.
3. Heat one saucepan of oil for the chips on medium-high. When hot enough (see tip), deep-fry chips in batches for 5 to 10 mins, until golden. Drain on paper towel.
4. Heat a second saucepan of oil on medium-high. In a large bowl or plastic bag, toss fish with extra flour, shaking off excess.
5. Dip a few strips of fish at a time into batter until well-coated, allowing the excess to drip off. Deep-fry fish in batches for 2 to 3 mins, until golden, turning to cook evenly. Drain on paper towel.
6. Just before serving, reheat chip oil and re-fry chips for 3 to 5 mins, until crisp. Drain and serve fish with tartare sauce, lemon wedges and malt vinegar, if you find the fish slightly sweet.
TIP : Before you deep-fry, drop a small piece of bread into the oil. If it sizzles immediately, the oil is ready.
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