Fish and Chips (England)

[nverland]

Fish and Chips (England)

1 cup (250 ml) self-rising flour
2/3 cup (160 ml) water
1 ½ - 2 lbs (675-900 g) potatoes cut into ½-inch (1 cm) strips
4-6 pieces skinless cod fillets, about 6 oz (170 g) each
Salt and freshly ground pepper to taste
Oil for deep frying
Lemon wedges for garnish
Malt vinegar for garnish

Stir together the flour and water until smooth and allow to rest
at room temperature for 30 minutes. Rinse the potatoes under
running water, drain, and pat dry. Heat the oil in a deep fryer to
300F (150C) and fry the potatoes in batches until soft but not
browned, about 5 minutes. Transfer to paper towels to drain.
Raise the temperature of the oil to 375F (190C). Season the fish
with salt and pepper, dip in the batter, and fry two pieces at a
time until crisp and golden brown, about 8 minutes. Drain the
fish on paper towels. Add the potatoes to the oil and cook until
crisp and golden brown, about 3 minutes. Drain on paper towels,
sprinkle with salt, and serve with lemon wedges and malt vinegar.
Serves 4 to 6.