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Wandsworth fish and chip supper

Katie Bishop from Great Food Live
Katie Bishop's update of traditional fish and chips uses London-brewed beer for a uniquely British flavour

Wandsworth fish and chip supper

Method

1. Par-boil the potatoes in a large pan of boiling water for 5 minutes or until just tender. Drain thoroughly.

2. Heat a shallow pool of the vegetable oil in a chip pan, heavy-based saucepan, or wok and test for readiness by dropping in a cube of bread - it should fizzle and brown slowly.

3. Working in batches, add the potatoes and cook for about 5 minutes or until golden. Remove the potatoes from the oil, place them on a baking tray lined with kitchen towel and keep warm in a low oven.

4. Meanwhile, in a large mixing bowl, combine the flour and salt and gradually stir in the beer to make a batter. Fold in the chopped mint.

5. If the oil in the pan seems to be too little, add some extra oil and heat it through.

6. Divide the fish into three batches. Dust the first batch in flour, then dip it in the batter and carefully slide into the hot oil. Fry for about 2 minutes or until golden.

7. Drain the cooked fish on kitchen paper and keep warm while you cook the remainder.

8. Serve the fish and potatoes with lemon, salt and watercress.

Cook's notes
For a great accompaniment, roughly chop some cornichons (tiny French gherkins) and mix them into some light mayonnaise.

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Serves: 4

Prep: 15 min
Cook: 45 min

Ingredients
500g baby new potatoes, halved lengthways
400-500ml vegetable oil
225g plain flour, plus extra for dusting
1/2 tsp Salt
500ml bottle Young's Kew Brew Ale
handful fresh mint, chopped
500g turbot or brill, cut into strips or pieces