Fish and chips
It’s time to try this iconic summer favourite in the comfort of your home. Use any firm white-fleshed fish depending on what you have available.
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Cooking tools:
- Deep fryer
- Deep-fry thermometer
- Sifter
- Pepper mill
- Kitchen scale
- Spider strainer
- Oven
- Baking sheet
- Parchment paper
- Pot
- Stove
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Kitchen towel
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- Chips
- 1 kg waxy potatoes, peeled
- 1 litre peanut oil
- ½ tsp ground curry and sweet paprika
- a pinch of salt
- Fish
- 900 g barramundi
- 1 tsp salt
- 1 tsp freshly ground pepper
- Beer Batter
- 250 g flour
- 1 tsp baking powder
- 2 pinches of sugar
- 120 ml water, iced
- 1 tbsp vinegar
- 100 ml chilled dark beer
- Worcestershire sauce
- 2 lemons, quartered
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