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- AGA Fish and Chips
AGA Fish and Chips
The AGA, I've discovered, is perfect for cooking Britain's favourite dish and you can even have it on a Sunday when the chippie's closed
Ingredients
- 4 haddock fillets
- 225g (8 oz) of self-raising flour
- 300ml of lager (organic if possible)
- Salt and black pepper
- Lemon wedges
- 8 large, floury potatoes
- 2 tablespoons of sunflower oil
Method
Serves 4I remember being utterly staggered at how easy it is to make beer batter. Really, it's easier than pancakes.
Cut the potatoes into chips. Cover in a healthy sprinkling of sunflower oil and place on a baking tray on the floor of the roasting oven for 30-40 minutes. Set aside a couple of spoonfuls of flour. Mix the rest of the flour, lager and salt and pepper together in a mixer.
The batter should be thick and gloopy - if it feels too thin add some more flour. Dip the cod in the flour and then the batter. In a large frying pan, heat 1cm (1/2 in) of oil until it's smoking. Add the fish to the pan and cook for a few minutes until the batter turns golden. Carefully lift out the fish and place it on a baking sheet (hard-anodised if possible). Put the baking sheet on the grid shelf on the third set of runners in the baking oven. And cook for a further 10-15 minutes.
From 'The New AGA Cook' by Laura James published by Absolute Press
