Traditional Fish & Chips
Recipe courtesy of McDonagh’s Seafood House, Quay Street, Galway City
- 8 potatoes, such as Maris Piper
- 2 litres/31/2 pints sunflower or vegetable oil
- 4 x 175g/6oz skinless cod fillets, pin bones removed
- salt and malt vinegar, for seasoning
- FOR THE BATTER
- 115g/41/2oz plain flour pinch of salt
- 2 tbsp sunflower oil
- 150ml/1/4 pint chilled cold water
- 1 egg white
- 2. Preheat the oil in the fryer to 160oC/325oF. Place half of the chips in a wire basket and carefully lower into the oil. Cook until chips are soft and flexible but not browned. Remove the chips and drain well on kitchen paper. Bring the oil up to 160oC/325oF again and par-cook the remaining chips. Set the chips aside until needed.
- 3. To make the batter, sieve the flour and salt into a bowl, make a well in the centre. Pour in the oil and then gradually add the chilled cold water, carefully mixing into the flour. Whisk the egg white in a separate bowl until stiff and then fold lightly into the batter.
- 4 .Preheat the oil in the fryer to 185oC/370oF. Dip the fish into the batter, then gently shake off any excess. Carefully lower into the hot oil. Deep-fry for 6-7 minutes or until the fish is cooked through and the batter is crisp and golden. Drain well on kitchen paper and keep warm in the oven - this should only be for a minute or two while you finish cooking the chips so the batter doesn’t lose any of its crispness.
- 5. To finish cooking the chips, bring the oil temperature up to 175oC/345oF. Quickly cook half of the cooled chips for 1-2 minutes until they are golden brown. Drain on kitchen paper, and then cook the remainder of chips at 175oC/345oF.
- 6. Arrange the fish and chips on plates with lemon wedges and the pea purée. Season with salt and malt vinegar before serving.
- Serves 4