DOUBLE-BATTERED FISH AND CHIPS

Enjoy the ultimate crispiness with this Double-Battered Fish and Chips. This dish, made with Deep Water Hake Fillets, takes the classic fish & chips to a new level of deliciousness.

Serves 2

2 x I&J Deep Water Hake Fillets 800 g

Flour (seasoned with salt and white pepper)

Batter:

1 cup plain flour

¼ cup corn flour

1 ½ teaspoon baking powder

1 tsp (5 ml) salt

½ teaspoon turmeric powder

1 cup cold soda or sparkling water

Chips:

1 kg potatoes

Oil for frying

Piccalilli Mayo:

¾ cup thick mayonnaise

2 Tbsps. (30 ml) store-bought piccalilli

2 Tbsps. (30 ml) chopped capers

1 small diced red pimento pepper

2 Tbsps. (30 ml) chopped chives

2 Tbsps. (30 ml) chopped gherkins

Juice of half a lemon

Cut potatoes into thick or thin Slices. Soak them in water for at least 20 minutes to remove excess starch. Dry the chips completely and then fry in medium high oil for 10 minutes. Remove and freeze for 30 minutes.

When ready heat the oil and add fries again, and cook until crisp.

For the fish, mix the batter ingredients ensuring no to overmix.

Dip frozen Hake fillets in the flour and then coat completely in the batter.

Fry in hot oil and after 2 minutes using a spider lifter and spoon, lift the fish out the oil and drizzle over more batter. (This method allows you to get a nice crispy outer texture.)

After the batter is nice deep golden brown and crisp (about 5 - 6 minutes), remove the fish and place onto a paper towel to remove the excess oil.

Sprinkle with sea salt and serve with piccalilli and fries.

Enjoy the ultimate crispiness with this Double-Battered Fish and Chips. This dish, made with Deep Water Hake Fillets, takes the classic fish & chips to a new level of deliciousness.