0.0|as required|Beef Dripping|Beef Dripping.jpg|20.0
6.0|oz|Haddock Fillets|haddock fillets.jpg|168.0
8.0|oz|Self Raising Flour|self raising flour.jpg|224.0
0.0|as per taste|Salt|salt1.jpg|0
0.0|as per taste|ground Black Pepper|ground black pepper.jpg|0
8.0|pc|Floury Potato|floury potato.jpg|600.0
Preheat oven to 150°C/ 300°F / Gas mark 2 and preheat the dripping or oil to 120°C/ 250°F.
For the chips, peel potatoes and cut into any size you prefer.
Wash well in cold water, drain and pat dry with a clean tea towel.
Put the potatoes into the fryer and allow them to fry gently for about 8-10 minutes, until they are soft but still pale.
Check if they're cooked by piercing with a small, sharp knife.
Lift out of the pan and leave to cool slightly on a grease-proof paper.
Increase the heat of the fryer to 180°C/ 350°F.
Season the fish and dust lightly with flour, this enables the batter to stick to the fish.
To make the batter, sift flour and a pinch of salt into a large bowl and whisk in the lager to give a thick batter, adding a little extra beer if it seems over-thick.
It should be the consistency of very thick double cream and should coat the back of a wooden spoon.
Season with salt and thickly coat 2 of the fillets with the batter.
Carefully place in the hot fat and cook for 10 minutes until golden and crispy.
Remove from pan, drain and keep on a baking sheet lined with grease-proof paper, then keep warm in the oven while you cook the remaining 2 fillets in the same way.
Once the fish is cooked, return the chips to the fryer and cook for 3 minutes or until golden and crispy.
Shake off any excess fat and season with salt before serving with the crispy fish.
If like you can serve with tinned mushy peas and bread and butter.
appetizer / starter
comfort food,seafood,street food