AGA Fish and Chips

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AGA Grid Shelf
AGA Grid Shelf
Full Size Hard Anodised Baking Tray
Full Size Hard Anodised Baking Tray
Large Bake-O-Glide® Cooking Liner
Large Bake-O-Glide® Cooking Liner

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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

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Serves 4

  • 4 haddock fillets
  • 8oz (225g) self raising flour
  • 300ml lager (organic if possible)
  • Salt and black pepper
  • Lemon wedges
  • 8 large, floury potatoes
  • 2 tbsp sunflower oil

Cut the potatoes into chips. Cover in a 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 haddock 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.

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