Here is Nick Nairn’s Fish and Chips. My friend Alex sent it to me, and I’ll put a picture up when I make some this week:

Batter:
- 225g/8oz self-raising flour
- 300ml/10 fl oz chilled lager/ice cold sparkling water/any cold beer. (I used Killians Red)
- pinch of salt
- oil for deep frying

Method:
- To make the beer batter, gradually whisk the flour into the beer/water with a good pinch of salt until you have a smooth, thick batter.
- Heat oil to 325 degrees F.
- Make the chips and keep in a warm oven.
- Dip the fish into seasoned flour to coat each piece, shaking off the excess. Then dip the fish in the batter, lift and allow any excess to drip off. Fry the fish pieces one at a time, for about 5 minutes until golden brown. Lift out onto paper towels to absorb excess oil.

He also has an optional Tartare sauce, which I dont make, but you might like:
- 150 ml/5 fl oz mayonnaise
- 1 tablespoon chopped pickle.
- 1 tablespoon chopped capers.
- 3 shallots/spring onions finely chopped.
- 1 tablespoon copped parsley, dill or chervil
- Salt and freshly ground black pepper
- Lemon juice, to taste.

Method:
- Mix mayonnaise, pickle, capers and spring onions and herbs together. Season well and add Lemon Juice.

This entry was posted on Monday, June 22nd, 2009 at 1:04 pm and is filed under Dinner, Hot, Lunch, Meat, Seafood, blog. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.