Fish and chips
2 x Murray cod fillets, skinned and pin boned
sea salt, to taste
lemon wedges, to serve
6 x large Sebago potatoes
vegetable oil, for frying
350ml warm water
8g fresh yeast
200g plain flour
Prep: 3 hours (2 hours downtime)
Cook: 15 minutes
Serves: 4 people
- Peel and cut potatoes into chips size (roughly 1cm x 1cm x 8cm).
- Place under running cold water for 30 seconds to remove starch.
- Place chips in a medium pot covered with cold, salted water. Bring to the simmer over a medium heat. Cook for 15-20 minutes, or until tender and just breaking apart.
- Carefully place chips onto a drying rack and place uncovered in the fridge (near the fan) to dry out for at least 2 hours.
- Heat vegetable oil to 180°C and fry chips for 6-8 minutes, or until golden and crunchy.
- Dry on paper towel, then serve.
- Whisk water and yeast together in a large bowl.
- Add flour and whisk well.
- Cover with cling wrap and place in a warm spot for 1 hour, or until doubled in size.
- Ask your fishmonger to fillet, pin bone and skin the Murray cod.
- Cut each fillet into 5cm strips and season with salt.
- Dip each fish portion in the yeast batter and fry at 180°C for 3-4 minutes.
- Dry on paper towel and season with sea salt.
- Serve with chips and lemon wedges.