Recipe 15: British ‘go on, use your fingers’ fish and chips

By admin
16 September 2011

4 large fish fillets, cut into smaller portions

seasoned flour to dust


310 ml (1¼ c) cake flour

10 ml (2 t) cornflour

5 ml (1 t) baking powder

2 ml (½ t) salt

1 egg

250 ml (1 c) beer

60 ml (¼ c) melted STORK BAKE


oil for deep-frying

lemon wedges and coarse salt

Pat the fish dry and dust with seasoned flour. Shake off ¬excess flour.

BATTER Mix the flour, cornflour, baking powder and salt.  Blend the egg, beer and melted Stork Bake and quickly stir into the flour mixture.

TO FINISH Dip the fish in the batter and fry in hot oil until crisp and golden brown. Drain on kitchen towels and serve with lemon and coarse salt.

CHIPS Peel 4 large potatoes and cut into chips. Pour boiling water over the raw chips and leave to stand for 10-15 minutes. Drain well and pat dry with kitchen towels. Heat enough oil in a saucepan to deep-fry the chips. Fry until golden brown and crisp. ¬Season with salt and vinegar and serve with the fish.

Serves 4.

Stork tip: Blanching or steaming the chips for a few minutes before frying them ensures they are extra-crisp on the outside and fluffy inside.

Missed your copy of the journal?

SMS the word JOURNAL with your name and address to 39354. Each SMS costs R15 and includes the journal and postage.

Find Love!