Classic British Fish n Chips

Chef Nilesh Limaye

Bread crumbs – for Coating
All-purpose Flour – 55g
Corn Starch – 55g
Baking Powder – 1tsp
Salt – to taste
Black Pepper – to taste
Beer – 1/3 cup
Water – 1/3 cup
Fish Fillet – 4 (7ounce) (thick, white fish, preferably sustainable cod e.g. Pollock or haddock)

1 .In a large roomy bowl, mix the all but two tablespoons of the flour with the 2 ounces of corn starch and 1-teaspoon baking powder. Season lightly with a tiny pinch of salt and pepper.
2 .Using a fork, and whisking continuously, add the beer and the water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30 minutes and an hour.
3 .Cut the potatoes into 1-centimeter slices, then slice these into 1-centimeter-wide chips. Place the chips into a colander and rinse under cold running water.
4 .Place the washed chips into a pan of cold water, bring to a gentle boil and simmer for 3 to 4 minutes.
5 .Drain carefully through a colander then dry with kitchen paper. Keep in the fridge covered with kitchen paper until needed.