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1
Heat fat up in a chip pan or automatic deep fat fryer - mine has a chip setting which is 190u00b0C.
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2
Peel the potatoes and cut into chunky sized chips. Rinse and dry thoroughly.
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3
Fry chips for about 3 minutes until soft but NOT coloured. Drain and shake well and set to one side.
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4
Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly - this is VERY important, it stops the batter sliding off when fried! Leave the fish fillets in the flour whilst you make the batter.
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5
Some people say you should make the batter at least one hour before - I have found little difference - so make it before if it is convenient or now!
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6
Put flour, bicarbonate of soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Drink any beer that is left! Whisk thoroughly until it is smooth and there are no lumps.Add the lemon juice OR a splash of malt vinegar if desired. Mix thoroughly again.
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7
Have your plates, newspaper or whatever ready for eating!
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8
Adjust deep fat fryer to fish frying temperature of 160u00b0C.
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9
Take one fillet of fish at a time and holding it by the tail or thin end (!) swirl it around the batter until well coated - plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook - about 6 to 10 minutes depending on the thickness. Place onto a tray and keep warm in the oven.
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10
Turn up the heat setting to 190u00b0C again and cook your chips until golden and crisp.
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11
Serve on plates or newspaper with salt & vinegar!
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12
All you need now is a pint of warm beer and Coronation Street on the TV to set the scene!
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13
This batter is great for small fish goujons, chicken goujons and also tempura vegetables too.
