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!
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!
