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500/600g cod filets
100g of plain flour
sea salt & pepper
1000g of Maris Piper potatoes
sunflower oil, for deep frying
flaky sea salt
150g plain flour / 50g cornflour
300ml of lager
1 teaspoon of mild curry powder
sea salt & freshly ground white pepper
Optional: peas, Tartar sauce
(We publish one day ahead, just in case you like to eat pub food tomorrow, like we do) Tonight is the night, the final France vs Croatia of the World Cup 2018 in Russia. It is super exciting, who is going to win? Plate in your lap, tele on and while you're watching having a lovely plate of pub food, with the kids. For Dad's and Grandad's there's a lager on the side!
How to make pub food, Fish & Chips
Peel, wash and dry the potatoes.
Cut the potatoes in sturdy chips.
Wash the chips again.
Dry it thoroughly again.
Heat the oil to 160-170°C.
Pre-fry the chips in 5-8 minutes, drain well.
Allow the chips to cool in +/- 30 minutes.
Dust the fish with flour first
Stir salt & pepper into the flour.
Tip the flour onto a cutting board.
Cover the fish in flour.
Then make the batter for the fish
Put the flour and the cornflour into a big bowl.
Season the flour with salt, ground pepper and curry powder.
Add the lager to the flour then beat it with a whisk.
Beat the mixture into a smooth, lump-free batter.
Coat the fish in the batter.
Heat the oil to 180°C.
Fry the fish in 8 - 10 minutes golden.
Keep the fish warm on a hot plate wrapped in aluminum foil.
Heat the oil to 190°C then fry the chips in 4 mins. golden.
Serve the fish & chips with peas and tartar sauce.
Wishing all football fans lots of fun tomorrow night!