My Easy Fish and Chips With a Lemon and Chive Mayo
2 Pkts of Inismara Cod Fillets
225g of Belbake Self Raising Flour (plus extrafor dusting)
300ml cold Perlenbacher Beer
8 large floury Potatoes
200ml Vita D'or Mayonnaise
Juice & zest of 1 Lemon
1 handful of chopped Chives
Pre-heat your fryer to 130°C.
Begin by peeling your potatoes and cut intochips. Then wash them under cold water andallow to dry before placing them into yourheated fryer. Cook for 10 minutes, until thechips are soft with no colour and leave to coolon a tray. Now adjust the temperature on thefryer to 180°C.
For the batter, mix the beer with the flouruntil it reaches the consistency of double cream.
Now season the cod with salt and pepper,dust with the flour and place into your battermixture. Place the cod into your deepfryer and cook for 5 minutes until itreaches a golden brown colour. Take thecod out of the fryer and keep it warm.
Adjust your deep fryer to 190°C andcook your chips again until crispy.
To make the lemon mayonnaise,mix lemon juice, zest andchives together with mayonnaise and serve.