Fish and Chips

The crispy batter on fish and chips depends on the right batter consistency and oil temperature.

The potatoes are cut into thick chips and par-fried at a lower temperature first.

The fish is seasoned with salt and pepper.

The batter is made from flour, beer and a pinch of salt.

• The fish is dipped in the batter
• Fried in hot oil until golden brown
• The chips are finished at higher heat for crispiness

Served immediately with lemon wedges.