How to make it

  • You will need: Either deep fat fryers or a saucepan (Us Brits have a dedicated Chip Pan,) one third full of veg oil and and shallower one, also one third full of veg oil. I know this doesn't sound like the heathiest dish - but trust me - it's great.!
  • Sieve the flour.
  • Beat the egg into the milk
  • Combine with the flour and beat until your arm aches - or until bubbles appear on the top of the mix.
  • Add the vinegar and stir. Season with a bit of salt and pepper.
  • Set aside - you can do this batter in advance by 4-5 hours but keep it chilled.
  • It should be the consistency of double cream. If too thick, stir in a little more milk.
  • Peel and chip the potatoes and put them in water. Ideally, do them 5-6 hours before you want to cook and change the water half way through that time.
  • Ok - now, wash the fish and pat dry with kitchen towel. Dredge in the extra flour
  • Heat the oil in the Chip pan
  • Turn the heat on under the fish pan
  • When it's good and hot in the chip pan, throw a chip in. If it sizzles and bubbles, the oil is hot enough. Put the rest in.
  • Meanwhile, dip the floured fish in the batter mix and coat thoroughly. Gently slide the fish into the hot oil and cook for 5-6 minutes. The batter will puff up and turn golden brown.
  • Serve immediately - and - if you want to make it really authentic, each serving should be wrapped in newspaper. Honestly! If you want to go a step futher, include buttered, sliced bread so that people can make "Chip Butties". A chip sandwich. Bliss. Provide extra salt, pepper and vinegar.

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