Homemade fish and chips
Homemade fish and chipsSubscribe to Sainsbury's magazine
Move aside local chippie, say hello to our new favourite fakeaway - homemade fish and chips made with Japanese-style tempura batter
- about 2 litres vegetable oil for deep-frying
- 800g Maris Piper potatoes, peeled
For the cod tempura
- 2 packs Taste the Difference cod loin (around 600g)
- 100g plain flour, plus 25g to dust
- 35g cornflour
- ½ tsp fine salt
- 225ml cold Asahi beer
- smoked sea salt or flaked salt, to serve
- malt vinegar, to serve
Pour the oil into a large heavy-bottomed pan (about 8 litres), until it’s ⅔ full.
Cut the potatoes into chips, between 5cm and 8cm long and 1.5cm wide. Rinse in a colander under cold running water. Spread out on kitchen paper and make sure they’re very thoroughly dried.
Heat the oil to 90°C and ‘blanch’ the chips by frying them in batches (don’t overcrowd the pan) for 10-13 minutes or until they are soft in the middle when pierced. They shouldn’t colour at this stage. Remove with a slotted spoon and spread out to dry on a large baking tray.
When ready to second-fry, preheat the oven to 140°C, fan 120°C, gas 1. Heat the oil to 160°C and cook the chips for a second time in batches, for around 3-5 minutes. They should be a pale golden brown and slightly crisp. Remove with a slotted spoon to a tray lined with kitchen paper and give them a shake. Put in the oven to keep warm and crisp.
Meanwhile, pat the cod dry with kitchen paper. Mix the flours and salt in a bowl. Just before frying the fish, pour the beer into a bowl and tip in the flour mix. With the end of a wooden spoon, poke the flour into the beer; don’t mix it too much, you need it to be quite lumpy for the right texture (see our link below). You don’t want the batter to sit for long, so do this only when you’re ready to fry the fish.
Put the extra 25g flour in a shallow dish. Make sure the oil is at 160°C (if you don’t have a cook’s thermometer, check by putting a drop of batter into the oil; if it sizzles, it’s ready). Dip a piece of fish in the flour, then in the batter. Lower into the oil, laying it away from you. Repeat immediately with a second piece.
It’s important to try to keep your oil at a constant temperature of 160°C when frying the cod and second-frying the chips; a cook’s thermometer is invaluable here
- Fry for 6-7 minutes, depending on how thick your fish is. Once it is a very light golden brown and crisp, remove with a slotted spoon and transfer to a tray lined with kitchen paper. Repeat with the remaining fish (make sure that the oil is back up to 160°C first).
Serve with salt and vinegar to taste. Follow our step-by-step guide to making your own tempura batter.
We’ve used a Japanese-style tempura batter here, which means the fish stays super-crisp. The beer adds a deliciously grown-up flavour