Though not cheap to buy at a restaurant, crispy fish’n’chips are inexpensive to make from scratch, and simpler than you might think. Have plenty of paper towels ready to drain the fish as it comes out of the hot oil. Serve with Gilroy fries.
1 lb cod, (454 g) sole or haddock fillets
1/4 tsp baking soda
1/2 (125 ml) cup soda water or sparkling water
canola oil, for cooking
flaky sea salt
2. In a medium bowl, whisk together the remaining 1/2 cup flour, baking soda, salt and soda water – the mixture should have the consistency of thin pancake batter.
3. In a heavy pot, heat about two inches of oil until it’s hot but not smoking – it should register about 375°F on a deep-fry thermometer.
4. Pat the fish strips dry with paper towel and dredge in the flour, shaking off any excess. Dip one or two pieces at a time in the batter to coat well and gently place in the oil. Cook, turning as needed, for 4–5 minutes, until deep golden and cooked through. Transfer to paper towels to drain and cool, then sprinkle with sea salt.
Per serving (fish only, made with cod, estimating an absorption of 1 tbsp oil per serving):
270 calories, 14 g fat (1.1 g saturated fat, 8.7 g monounsaturated fat, 4.2 g polyunsaturated fat), 12 g carbohydrates, 41 mg cholesterol, 22 g protein, 0.4 g fibre.