Wonderfully Crispy and Fluffy Fish'n Chips

This dish had been in our minds (or in Paw's mind) for a few weeks. Would we be able to replicate the most famous of British dishes in our humble kitchen? Answer is yes!
As for many recipes, the result is as good as the ingredients are, so you have to get the best quality of the freshest cod, and new frying oil, and you'll be laughing!





Serves 2


For the fish:
4 fillets of cod
125g flour
1 teasp baking powder
pinch of salt
80-100ml lager beer (chilled, very important)
sunflower oil for frying

salt and malt vinegar


For the dip:
3 tablesp ketchup
1 tablesp grated horseradish
1/2 tablespoon lemon juice
a few drops of tabasco (optional)
pinch of salt

Chips or baked potatoes


Have the frying oil ready to be used.
Make the batter for the fish: in a large salad bowl, mix the flour, pinch of salt and baking powder, and gradually add the cold beer while mixing with a wooden spoon. The amount of beer has to be adjusted on the spot. The batter should not be too runny, but it should just coat the spoon. Dip the fish fillets into the batter to coat them.
Heat up the oil to 180 degrees. Fry the fish 2 by 2 until golden, about 2-3 minutes on each side. You can add some peaks of batter with a spoon while frying if you like.
Remove from the oil, sprinkle with salt. Serve with chips and the dip, and drizzle with a few drops of malt vinegar.