This deep-fried fish in a gin and tonic batter is to die for! The batter and the quality of the fish are important, so buy local and buy quality produce. The key to getting your fish that lovely golden brown is ensuring your oil is really hot.
800g of Maris Piper potatoes
2 tablespoons of sunflower oil
500g - 1kg of fish fillet cod, haddock or even pollock
600ml of sunflower oil
250g plain flour
1 tablespoon of bicarbonate of soda
A pinch of salt and pepper
250ml of gin and tonic (I like to use those cans from the supermarket)
- Scrub potatoes and cut into chunky lengthways chips.
- Tip chips into a saucepan, pour in enough water to just cover.
- Bring to the boil and then lower heat to simmer for 4 minutes.
- Drain onto a tea towel, pat dry and leave to cool (this can be done 1-2 hours ahead).
- Cook chips in the oven on 220C/200C fan/gas mark 7 turning throughout for 30-35 minutes or until golden brown.
- Heat a large pan of sunflower oil to 180°C.
- Whilst the chips are in the oven whisk together all of the ingredients for the batter until the mixture is smooth.
- Pat the fillets of fish dry using paper towels, using a dusting of flour to aid with excess moisture.
- Coat half the fish completely in the batter mix and carefully lower into the oil.
- Cook for 4-6 minutes turning halfway through, until golden and crispy, then transfer to a paper-lined plate to drain any excess oil.
- Serve with a lemon wedge and some salt and vinegar.
Let us know if you try our gin and tonic batter recipe, email email@example.com