Classic Fish & Chips with Beronia Rueda Verdejo

Prep time:  10 minutes

Cook time:  30 minutes

Total Time: 40 minutes

Serves: 2

Ingredients:

4 x Maris Piper potatoes 

2 x Haddock fillets

Flour

Ice cold water

Salt 

Pepper

Nutmeg

Tin of mushy peas

1 x Chicken stock cube

1 x Beef stock cube

1 tbsp medium curry powder

Oil for frying 

Method:

1. Start by cutting the potatoes into batons, I like to keep the skin on as it adds flavour and they crisp up really nice when fried.

2. Boil a pan of water and put the chips in, boil for 5 minutes then take out and dry off, pat dry with a paper towel if possible.

3. In a pot or if you have a fryer warm the oil up to 150 degrees. Then place the chips in for the first fry for 5 minutes.

4. Take them out and set aside to dry out, pat dry with paper towels if you can to help them dry faster.

5. Turn the oil up to 190 degrees and return for a second fry, cook until browned and crisp!

6. Now heat up the oven on low and put the chips in whilst you prepare the fish.

7. For the batter mix flour and ice cold water until it creates a thick paste, similar to custard in consistency. Add salt, pepper and nutmeg to flavour. 

8. Get your haddock and coat in flour lightly then, take the fillet and cover front then back in batter, shake away excess and place in the oil to fry making sure it doesn’t sink to the bottom and stick, cook for 5 minutes.

9. Take out and put with the chips in the oven whilst you whip up a curry sauce.

10. In a saucepan add 150ml water, both stock cubes and curry powder, bring to the boil and mix together.

11. In a separate bowl mix together a tablespoon of flour and a tablespoon of oil, pour that in to the pan and stir until thick.

12. Now heat up a tin of mushy peas and you are ready to serve with a cold glass of Beronia Rueda Verdejo for that added touch of flavour and fun.

Recipe by @scottycookins.