Serves 4
Preparation time 25 minutes
Cooking time 30 minutes
125 g (4 oz) self-raising flour, plus extra for dusting
½ teaspoon baking powder
¼ teaspoon ground turmeric
200 ml (7 fl oz) cold water
1.5 kg (3 lb) large floury potatoes such as Maris Piper or King Edward
750 g (1½ lb) piece of cod or haddock fllet, skinned and pin-boned
sunflower oil, for deep-frying
salt and pepper
Mix together the flour, baking powder, turmeric and a pinch of salt in a bowl and make a well in the centre. Pour half the measurement water into it. Gradually whisk the flour into the water to make a smooth batter, then whisk in the remaining water. Set aside.
Cut the potatoes into 1.5 cm (¾ inch) slices, then cut across to make chunky chips. Put them in a bowl of cold water. Pat the fish dry on kitchen paper and cut into 4 portions. Season lightly with salt and pepper and dust with extra flour. Thoroughly drain the chips and pat them dry on kitchen paper. Pour the oil into a deep-fat fryer or deep, heavy-based saucepan to a depth of at least 7 cm (3 inches) and heat to 180°–190°C (350°–375°F), or until a teaspoonful of batter turns golden in 30 seconds. Fry half the chips for 10 minutes or until golden. Drain and keep warm while you cook the remainder. Keep all the chips warm while you fry the fish.
Dip 2 pieces of fish in the batter, then carefully lower them into the hot oil. Fry gently for 4–5 minutes until crisp and golden. Drain and keep warm while you fry the rest. Serve with the chips.
For tomato chutney, to serve as an accompaniment, roughly chop 1.25 kg (2½ lb) tomatoes and finely chop 1 onion. Tip into a saucepan, including any juices from the tomatoes, with 150 g (5 oz) caster sugar and 150 ml (¼ pint) malt vinegar. Bring to the boil, then reduce the heat and simmer gently for 1 hour or until sticky, stirring frequently. Pot the chutney into hot sterilized jars, cover with vinegar-proof lids and seal tightly. Allow to cool, then store in a cool, dark place. Keep refrigerated once opened.