Tucking in to a sizzling portion of fish and chips by the sea is, for many of us, something of a summertime tradition.
And with the UK spending roughly £1.2 billion on the iconic dish every year, it looks like we’re a long way from saying tartare to our love affair with the tasty tucker.
With the sunshine finally greeting us, we can all pretend to be by the seaside by recreating this old favourite at home.
Fish and chips
Vegetable oil, for deep-frying
6 large floury potatoes, such as King Edward, Maris Piper or Desiree, cut into chips
4 thick cod filets about 175g each
Flour, for dusting
Salt and pepper
For the batter:
225g self-raising flour
300ml cold lager
To make the batter, sift the flour into a bowl with the salt and whisk in most of the lager. Check the consistency and add the remaining lager; it should be thick, like double cream. Chill in the refrigerator for half an hour.
Heat the oil to 120°C/250°F in a deep fat fryer or large saucepan.
Preheat the oven to 150°C/300°F/Gas Mark 2. Add the chips to the oil and fry for about 8-10 minutes. Remove from the oil, drain on kitchen paper and place in a dish in the preheated oven. Increase the temperature of the oil to 180°C/350°F.
Season the fish with salt and pepper and dust lightly with a little flour. Dip one fillet in the batter and coat thickly. Carefully place the fillet in the hot oil and repeat with the other fillets. Cook for 8-10 minutes, turning halfway through. Remove the fish from the oil, drain and keep warm.
Reheat the oil to 180°C/350°F and re-cook the chips for a further 2-3 minutes until golden brown.