Fish and chips
Programme: Tyler’s Ultimate
Vegetable oil, for deep frying
3 large floury potatoes
280g rice flour
1 tbsp baking powder
3 tsp salt, plus more for seasoning
1/2 tsp freshly ground black pepper, plus more for seasoning
1 (350ml ) can soda water
1 large egg, lightly beaten
2 (225g ) cod or haddock fillets, cut in 1/2 on an angle
Malt vinegar, for serving
70g rice flour, for dredging
1) Heat 8cm of the oil in a deep fryer to 165C. Alternatively, use a deep heavy skillet.
2) Peel the potatoes and cut them into chips (that is, fries) about the size of your index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips to a kitchen towel-lined platter to drain.
3) Crank the oil temperature up to 190C. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
4) Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully lower the battered fish into the bubbling oil on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on kitchen towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.