Easy fish and chip recipe | Aquna Sustainable Murray Cod

Ingredients

• Peel and cut potatoes into chips size (roughly 1cm x 1cm x 8cm).
• Place under running cold water for 30 min to remove starch.
• Place chips in a medium pot covered with cold salted water and bring to the simmer over a medium heat. Cook for 15 – 20 minutes or until tender and just breaking apart.
• Carefully place chips onto a drying rack and place uncovered in the fridge (near the fan) to dry out for at least 2 hours.
• Heat vegetable oil to 180’C and fry chips for 6 – 8 minutes or until golden and crunchy.
• Dry on paper towel then serve.
• Whisk water and yeast together in a large bowl.
• Add flour and whisk well.
• Cover with cling wrap and place in a warm spot for one hour or until doubled in size.
• Get your fishmonger to fillet, pin bone and skin the Murray Cod.
• Cut each fillet into 5cm strips and season with salt.
• Dip each fish portion in the yeast batter and fry at 180’C for 3 – 4 minutes.
• Dry on paper towel and season with sea salt.
• Serve with chips and lemon wedges.