A great homemade version of one of Britains most loved suppers, this will be a sure fire hit with the whole family.
You will need a deep fat fryer or alternative to recreate this lovely recipe.
Prep time 15 mins
Cooking time 1hr mins (includes 30mins cooling time for chips)
200g plain flour
80g cornflour
330ml of beer
2.5tbsp cider vinegar
2tsp salt
2 large fillets of cod
Potatoes peeled and cut into chips, enough for 2 servings, about 6 potatoes
1 onion, very finely diced
1 garlic clove, crushed
2tsp apple sauce
1tbsp mild curry powder
1tbsp plain flour
1/2 tsp tomato puree
500ml of chicken or veg stock
Salt and pepper to taste
2tsp olive oil
Start with the first part of the double cooked chips, put the peeled and chipped potatoes into a saucepan of cold salted water bring to the boil and let them parboil for 5-7 mins, remove and pour onto a baking sheet, sit them on the side until they stop steaming and then pop them in the fridge to completely cool, this should take about 20-30 mins.
While waiting for the potatoes start your curry sauce, heat the olive oil in a saucepan, add the onion and sweat gently until they are soft, then add the garlic, continue to gently cook for about another 2 mins.
Now add the tomato puree, curry powder, apple sauce and flour, cook this for a few minutes gently and then add your stock, turn the heat up slightly and allow to reduce, once its reduced have a taste and add salt and pepper to taste. Set aside until you are ready to reheat it.
Now make the batter by adding the plain flour, cornflour, beer ,cider vinegar and salt into a large bowl and whisking until smooth and a double cream like consistency. Pop in the fridge until you are ready to use.
Turn on the oven to a low heat of around 60c or the lowest setting, because we aren't in a professional kitchen we will need to fry in batches and this will help to keep the food warm while we cook everything else.
Heat your deep fryer to 180c and begin adding the cooled chips in batches, this will differ depending on what size fryer you have, its best not to completely overcrowd the frying basket to achieve evenly cooked chips, fry the batches of chips for 6-8mins or until golden and crunchy, carefully drain the excess oil on some kitchen roll, being extra carful not to burn yourself on any hot oil, salt the chips and then place in the oven until everything is cooked.
Once the chips are all cooked and in the oven keeping warm, wait for the oil to get back up to temperature, dip a piece of your fish into the beer batter and very very carefully place into the oil, using metal tongs is the safest option. Cook for about 10mins, until golden and crisp (this will depend on the size of your fillets, always check before eating that your fish is completely cooked and hot in the middle) carefully remove from the oil and drain on the kitchen roll, add to the warm oven with the chips and cook your second fillet the same way.
While the second fillet is cooking, gently reheat your curry sauce
Enjoy this lovely meal with plenty of salt and vinegar.... and of course a pickled wally.
I had some spare sausages so I made a battered sausage to, use the same method as the fish, dip it in the batter and then into the fryer, cooked for about 10mins, but as always check that the sausage is cooked through and hot in the middle before eating, sometimes the batter can cook quicker then the sausage so just pop it in the oven at 180c for 10mins to cook through if need be.
