The Local Fish & Chips Recipe
Each catch is lightly battered and fried, served with coastal slaw, chips, homemade tartar sauce, and malt vinegar.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the batter
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in the cold sparkling water until smooth. Set aside.
- 2
Prepare the chips
Peel and cut the potatoes into thick strips. Rinse them in cold water and pat dry with a kitchen towel.
- 3
Fry the chips
Heat the vegetable oil in a deep fryer or large pot over medium heat until it reaches 350°F (175°C). Fry the potato strips in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt.
- 4
Cook the fish
Dip each fish fillet into the batter, allowing excess to drip off. Carefully place the battered fish into the hot oil and fry for 4-5 minutes or until golden brown and cooked through. Remove and drain on paper towels.
- 5
Prepare the slaw
In a separate bowl, mix shredded cabbage, carrots, and a light vinaigrette or mayonnaise to create a coastal slaw. Season with salt and pepper to taste.
- 6
Serve
Plate the fish and chips alongside the coastal slaw. Serve with homemade tartar sauce and a splash of malt vinegar on the side.
