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Gin Infused Battered Fish and Chips
Gin Infused Battered Fish and Chips
Adding gin and a little extra crushed juniper to the batter create the aromatic floral flavour associated with gin, and the use of the tonic helps create a lighter bubblier batter coating
Ingredients
- 300 g (2 x frozen at sea Atlantic cod portion sliced lengthways in half)
- 50 g plain flour
- 50 g cornflour
- 1 tsp baking powder
- 100 ml tonic water
- 50 ml sparkling water
- Sunflower oil, for frying
- 2 large pinches of good quality sea salt
Instructions
For the fish
- Mix the flour, cornflour, baking powder in a large bowl, and then spoon 1 tbsp. onto a plate and set aside. Gradually pour the tonic and gin into the bowl, stirring with a whisk until smooth and all incorporated into a lump-free batter. Leave to rest for 30 mins while you prepare the chips.
For the chips
- Peel the potatoes and cut lengthways into roughly 1cm/½in slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water to remove excess starch. (If you have time, it's worth letting the chips soak in a bowl of cold water for several hours, or overnight.) Pat dry with kitchen paper.
- Heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 130C. It's important to use a cooking thermometer and check the temperature regularly. Alternatively, use an electric deep-fat fryer heated to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not browned.
- Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this stage.)
- When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper.
- Once the chips are done, using the same oil or fryer, Dry the fish with kitchen paper, then toss it in the remaining flour mix. Shake off any excess, then dip into the batter. Place each piece of fish into the hot oil and fry for 6-8 mins – depending on the thickness of the fish – until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt and vinegar.
- Serve with a squeeze of fresh lemon
Tried this recipe?Let us know how it was!
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