Fish and Chips with Eggzi Beer Batter

Fish and Chips is the national dish of England, where it was created in 1800’s through immigration to England and the merging of cultures, some say the chips came from Belgium and the frying of fish from the Jewish cultures. Wherever it came from I love it, fish and chips is perfect on a hot summers day by the water. My dream is to one day do my own fish and chip shop, but at a whole new level the merging of authentic and modern fish and chips combined.

A Jewish immigrant named Joseph Malin, opened the first recorded fish and chip shop in London in 1860.

Place your oil in your pan and heat up to 160C.

Cut your potatoes into nice chunky chips and start to blanching them in the oil, so they cook through but have no colour, place on kitchen paper to drain.

Whilst your blanching your chips, you can begin to make your beer batter.

Mix together your flour and the beer, then whip your egg whites to soft peaks and fold through the beer and flour mix. Turn the heat up to 180-200c

Dip your flathead fillets into the batter and fry for a few minutes with the chips until nicely browned.

Place fillets on kitchen paper to drain and season chips and fish with Maldon Sea salt.

Serve with a lemon cheek each.

Tips and Hints

Be careful when using the hot oil, slowly and gently lay the fish in the oil

If your oil is to hot then leave it to cool down off the flame.

Only use the freshest fish you can get and ask your fish monger what fish they recommend for frying.

For the potatoes you want to use really starchy potatoes