Back on the fish buzz again this week. If I’ve said it once I’ve said it a hundred times, we don’t eat enough fish. We live on an island!! The one time most of us eat fish is from the chipper.
When buying your fish trying make sure it is caught in Irish waters. So many times I’ve picked up fish with the green, white and gold flag on it and check the source to discover it’s from hundreds of miles from Irish coasts. If you buy your fish from a fish mongers or deli, I get mine in Lotts & Co, you can ask them to remove the skin and cut up for you to save some time.
I’ve used cod for this. It’s a fantastic chunky, meaty fish but you can use any fish you like.
Fish and chips is a quintessential Irish dish. I tried to make it a little healthier, tried…
- About half a kilo of fresh cod, cut into even goujons.
- 2 cups of flour
- pinch of salt
- 250ml of spring water
- 500ml vegetable oil
- 4 potatoes, cut into wedges
- 1 tablespoon of rapeseed oil
- 1 tablespoon of rosemary
- salt and pepper
- Cut your potatoes into wedges and mix in a large bowl with the oil, rosemary and salt and pepper. Place in a hot oven for 30 minutes at 180 degrees.
- Meanwhile heat the vegetable oil in a wok or deep pan. This will get very hot!
- Make the batter by combining the flour, salt and spring water in a bowl. Gradually add the spring water until the batter thins out.
- Once the oil is hot enough dip the fish into the batter, allow it to dip off a little and softly place into the oil.
- Cook until the batter is nice and golden, then give an extra minute.
- When the fish is done remove carefully from the oil and pat down with kitchen roll.
- The potatoes should be done at this stage. Serve up together. Delicious fish and chips!