| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Food, Factory |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Fill haddock or cod |
| 225 |
g |
Plain flour; (8 oz) |
| 1 |
|
Egg |
| 100 |
ml |
Milk |
| 900 |
g |
Maris Piper potatoes; (2lb) |
|
|
Oil for deep fat frying |
|
|
Salt and pepper |
| 225 |
g |
Breadcrumbs; (8 oz) |
| 2 |
|
Eggs |
|
|
Salt and pepper |
INSTRUCTIONS
OR FOR BREAD CRUMB BASED COA
Heat the oil to the correct temperature (190°C/375°F/gas mark 5).
The Batter: Make a well in the centre of the flour and gradually beat in
the egg and milk to form a smooth batter, season and leave to one side.
Wipe the fish with kitchen paper and then dip in some flour. Then dip the
fish in the batter. Carefully add to the oil and fry for 5-8 minutes until
golden. Drain on kitchen paper. For a crumb coating: Dip the fish in egg
and then breadcrumbs. Shallow fry the fish for a few minutes.
Deep fry the chips in the oil for 5 minutes until soft, drain on kitchen
paper and then re-fry until golden and crisp.
Serve with mushy peas and lemon wedges.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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