Fridays are nomally a veg or fish day. Fish won, so we had fish and chips!
650g (approx) skinless haddock , hake or cod fillet, cut into 4 equal-size pieces
50g self-raising flour , plus 1 tbsp
1 egg white
125ml ice-cold sparkling water (tonic water or 7up)
1 lemon , cut into wedges
600ml sunflower oil , for frying
1. Pat the fillets dry with paper towels.
2. Put the 1 tbsp of flour on a plate and use to coat each fillet, patting off the excess.
3. Pour the oil for frying into a heavy, medium non-stick wok. Heat till hot.
4. Mix 50g flour, cornflour, a pinch of salt and some pepper.
5. Lightly whisk the egg white with a balloon whisk until frothy and bubbly, but not too stiff. Pour the sparkling water or tonic water into the flour mix, gently and briefly whisking as you go. The batter shouldn't be completely smooth.
6. Add the egg white, then lightly whisk in just to mix. Try and keep as many bubbles as you can so the batter stays light.
7. Dip the fish in the batter to coat, let some of it drip off, then lower into the hot oil. Fry for 5-6 mins, and turning the fish over halfway through so it is golden all over. Lift out and drain on kitchen paper. Repeat with remaining fish.