275g plain flour
50g corn flour
1 tsp baking powder
300ml beer/lager or sparkling water, ice-cold
1 tbsp light soy sauce
2 each white fish fillets (cod, tilapia, pangasius, sea bass), thawed if frozen
2 each large potatoes (King Edwards, Maris Piper, Desiree)
oil for deep frying
4 tbsp mayonnaise
1 tsp wasabi paste
1 tsp light soy sauce
1 each lime
1 tbsp fresh coriander, roughly chopped
1 each spring onion, thinly sliced
To make the batter, whisk together 225g plan flour, corn flour and baking powder and slowly add the ice-cold beer or sparkling water until the batter is the consistency of double cream. Please note that you may not need all of the beer or sparkling water. Whisk in the light soy sauce and then cover and put in the fridge to rest for at least 30 minutes.
To make the chips, peel the potatoes and then cut into 1cm slices. Then cut the slices into 1cm wide chips. Put the chips into a colander and run under cold water to remove all of the starch. Leave to drain for 5-10 minutes and then pat dry with kitchen paper to remove all excess water.
Bring a large pan of water to the boil and cook the chips for 3-4 minutes. Drain in a colander and leave to drain for 5 minutes to help all of the water evaporate. Then pat dry with kitchen paper to remove any remaining excess water.
Heat the oil in a large pan or a deep fryer to 160°c and then cook the chips in batches for 2-3 minutes until they have started to cook, but not started to colour. Drain on kitchen paper and cook the remaining chips. Keep to the side until ready to serve.
Increase the temperature of the fryer to 190°c and take out the batter from the fridge. In a small bowl add the remaining 50g plain flour and add the fish. Take the fish from the flour and tap off any excess before dipping into the batter. Slowly lower into the hot oil and then immediately use the deep-fryer basket or a slotted spoon to move the fish around to ensure that it doesn’t stick to the fryer or pan.
Cook the fish for 3-4 minutes or until golden and the fish is cooked through. Drain on kitchen paper and keep warm in an oven pre-heated to 120°c if you need to cook the fish in batches.
Once the fish is cooked, add the chips back to the fryer in batches and cook for a further 3-4 minutes until cooked through and golden brown. Drain the cooked chips on kitchen paper and keep warm in the oven until ready to serve.
To make the dipping sauce, whisk all ingredients together and put into a serving bowl.
Serve the fish and chips with the dipping sauce, the lime cut into half or wedges and sprinkle over the coriander and spring onion.