Salt and Pepper Fish and Chips

Simple. Quick. Easy. Cheap. Words we're living by this January!

Done in 30 minutes

Serves 2

Dish by Ori Goldberg

Ingredients

For the beer batter cod:

100g cornflour

200g plain flour

1 egg

1bottle of beer

1 tspwhite pepper

1 tspmsg

2 tsp salt

For the salt and pepper mix:

1brown onion, sliced

80gmixed chilli , cut into rounds

3 cloves ofgarlic, minced

1 spring onion , sliced diagonal

2 tspsalt

1 tspmsg

2 tspwhite pepper

The rest:

2 cod fillets

100gplain flour

1 tspChinese 5 spice

pinch ofwhite pepper

pinch ofmsg

1 tsp salt

2 maris Piper Potatoes (per person)

neutral oil (for frying)

January can be a tough one. All the going out, gift giving, and celebrations from the festive period can leave us feeling a little short of change. So, when you crave your favourite takeaway, make this instead!

Method

Start by cutting your potatoes into 2cmx2cm sticks (batonnet) resemble proper chip shop chips. But if you like frys, cut the potato into thinner sticks (julienne). Wash them after cutting as we’re leaving the skins on!

Make sure they’re fully dry before deep frying in a fryer, or in a half full heavy pot of oil at 170°c, for about 5 minutes. Here, we’re cooking the potato, without colouring. Remove the chips and turn the heat up so the oil reaches 200°c.

In a large bowl, add all your ingredients for the beer batter. Give it a good whisk, but if there are lumps in the batter, dont worry! They’ll add extra crispyness.

If you have cod fillets with the skin on, place the fillets on a rack over a tray, skin side up, and pour boiling water onto the skin. This will allow you to pull the skin off easily.

On a flat plate, add your flour, chinese 5 spice and other seasonings, and coat your fish in the flour, before dunking into the beer batter.

Place the fish into your hot oil, being very careful, and with a spoon, pour more batter onto the fish on both sides to enhance the texture of the batter.

Cook the fish for around 3-4 mins, and remove. Place your par-cooked chips into your hot oil again, for a couple minutes until they’re crunchy and golden!

In a wok or very hot frying pan, add all your ingredients for the salt and pepper mix, and once cooked, add you chips and mix.

Plate up, and enjoy the joys of a takeaway, all from home!

What do you think of the recipe?

save recipe

Ori Goldberg

follow

Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!