Fish and Chips

25 Minute Fish and Chips. Love this fakeaway recipe for the freshest fish and chips, on the table in 25 minutes. Easy peasy!

Serves: 2 (easily doubled) Time: 25 minutes

Ingredients

Heat the oven to 220°C. Pop the potatoes onto an oven proof tray, season and drizzle 2 tablespoons of vegetable oil on top and coat well. Bake for around 25-30 mins, until crispy.
Next, add both flours into a bowl with a heaped teaspoon of both salt and black pepper and combine well. Then pour in the sparkling water a little at a time. You want the consistency to be like double cream. If you accidentally add too much water, just add a bit more plain flour in and whisk well.
Throw in your fish fillets and coat well in the batter, leave to sit a little until there's 10 minutes left of the chips cooking.
Heat a large, deep pan over high heat and add 3 tablespoons of veg oil into the pan, if your pan is quite large add a little more if you think it needs it. When hot you will need to test the heat by adding a pinch of the batter to check it fizzles, if it doesn't then heat for longer. Place your plaice (hehe) into the hot oil and fry for around 3 mins on each side depending on how thick your fish is. You want the batter nice and golden. Once done, transfer to a plate with kitchen roll and blot off any extra oil.
Serve your fish with your chips, with a lemon slice to squeeze over your fish and a sprinkle of parsley if you have any.