Fish & Chips Recipe. By Tieryn.xoxo.

Ingredients. 4 x fish fillets (any white flesh fish that has been trimmed and pinned) Plain flour Salt and Pepper For the batter: 570ml / 1pint water 225g / 8oz plain flour 4 eggs 1 Tsp bicarbonate of soda 1 Tsp turmeric Lemon wedges to garnish

Method. Preheat the deep fryer to 180°C / 350°F (Or 1/3 fill a deep saucepan with vegetable oil and place over a medium heat) Line a wide plate or tray with a handful of plain flour (in which to coat the fish before placing in the batter) Prepare a wire rack or a roasting tray lined with paper to drain the deep fried fish Wash the fish with cold water Measure the batter ingredients

Method Of Cooking. The batter: Whisk all the batter ingredients together. The batter is of the right consistency when if a finger is drawn across the back of a spoon coated in the batter a sharp, decisive trail is left behind. (Generally the thicker the batter the better and crisper the results) Check the batter seasoning and adjust to taste with salt and pepper.

To deep fry: Liberally dust each fillet of fish in the prepared flour Lift each fillet from the flour and lower into the batter, ensuring each fillet is generously coated Gently lower the fish into the oil (gently to avoid any splash!) Leave the fish to cook for 3-5 minutes depending on size As the fish cooks the batter will darken in colour and when each fish is nearly cooked it will rise to float on the oil's surface The fish is cooked when if broken open the interior flesh is white - if the flesh is still slightly translucent it will need longer cooking Remove the fish from the oil with a spider or slotted spoon Place the fish on a wire rack or prepared roasting tray to drain Sprinkle a little salt across each fillet to soak up any excess oil Serve.

Presentation. Try to avoid serving fish and chips on a plate, it almost always looks too flat and is hard to achieve centre height Serve the peas in a bowl, place the chips on an accompanying plate and lay the fish across the bowl or Slice the fillet in half diagonally, arrange the sliced fillet across the chips or peas to achieve centre height Garnish with a lemon wedge and a small bowl or tartar sauce.