Fish ‘n chips

Ingredients

4 200g fillets fresh hake

5 medium potatoes

6 Tbs flour

1 tsp baking powder

1 small tin chilled soda water

3 garlic cloves

1/2 bunch fresh parsley

200 g butter

Method

Preheat the oven to 180 ºC.

For the wedges:

Parboil the potatoes in the microwave for about 5 mins (this may vary according to your microwave). They should be almost cooked but not quite.

Slice them into chunky wedges, place on a baking tray and toss in a little vegetable/canola oil.

Season well with salt and place in the oven to crisp up for about 10 minutes or until golden.

For the garlic parsley butter:

Zap the butter in the microwave for 10 seconds to soften it. Grate the garlic on the smallest eye and chop the parsley.

Add to the butter with a good cracking of black pepper and pinch of salt.

Mix well and shape into a sausage shape onto a square of clingwrap. Cover and twist tightly on either side to form a sausage. Place in the fridge.

For the batter:

Mix the flour and baking soda (or self-raising flour) with some salt and pepper and the soda water. It should not be too thick - close to a smooth yoghurt consistency.

Dip the hake fillets into the batter and fry in a hot pan in some vegetable/canola oil.

Drain on kitchen paper.

Serve the crispy wedges alongside the fish with a slice of cold garlicky butter on top to ooze over the fish.

#fishchips #roadhouse #fastfood #garlic #parsley #butter