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Homemade battered fish and chips with a light lemonade batter
Homemade battered fish and chips with a light lemonade batter
using lemonade in the batter adds a classic fish paring ingredient in lemon and the added sparkle form the lemonade creates a wonderfully light and crispy batter.
Ingredients
- 4 frozen at sea cod loins cut into 3 long strips each
- 6 medium to large Maris piper potatoes (peeled and cut into chips)
- 200 ml lemonade
- 110g plain flour
- 500 ml sunflower oil for deep frying
- 1 pinch salt
- 1 pinch black pepper
Instructions
- In a large sauce pan add the raw chips and cover with cold water, bring to the boil and strain the chips off, place onto a cloth or kitchen towel to thoroughly dry themThis may need to be repeated depending on size of the pan until all the chips are blanched.
- Preheat the deep fat fryer to 180°C. Alternatively, fill a deep saucepan with sunflower oil to halfway and, using a cooking thermometer, heat to 180°C
- In batches, fry the chips until golden and crunchy, strain well and lay on an oven proof trayOnce all the chips are cooked place in a preheated oven to keep warm.
- In a large mixing bowl, whisk together the lemonade and flour to make the batter.
- Lightly dust the cod strips in plain flour and tap off any excess
- Dip each cod goujon in the lemonade batter until completely covered
- Carefully lower the fish into the deep-fat fryer or saucepan and cook for 4 minutes, or until golden brown and crispy
- Remove the goujons from the fryer using a slotted spoon and set aside to drain on kitchen paper. Season to taste with salt and pepper
Tried this recipe?Let us know how it was!
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