Fish and Chips

A classic from the colonial past, battered fish fillet is fried and served with crispy fries. Enjoy with sliced lemon, ketchup, chilli and tartar sauce.

Ingredients

1. 2 fish fillet (Haddock, Cod, Halibut or Bassa)
2. 3 potatoes
3. 1 cup coke zero
4. 3 cups all purpose flour
5. 1 pinch baking powder
6. Water
7. Salt 
8. Pepper
9. Oil for deep frying

Directions

1. Wash the fish fillet and pat dry on a kitchen towel
2. Cut the fish into half and season with salt and pepper
3. Peel, wash and cut the potatoes into 1/2 inch 
4. Soak the cut potatoes in cold water for at least 30 minutes
5. In a large bowl combine 2 cups of all purpose flour, salt, pepper and a pinch of baking powder
6. Gradually add one cup of coke zero and add water as required to form a smooth batter
7. Allow the batter to rest for at least 30 minutes
8. Heat oil in a frying pan (oil should be heated to 350 F)
9. Put the remaining 1 cup of all purpose flour on a plate
10. Dip the fish in the flour and then in the batter and carefully put in the hot oil
11. Deep fry the fish for about 3- 5 minutes on each side or until crisp and golden
12. Remove on a paper towel and put aside
13. Remove the potatoes from the water and pat dry on a kitchen towel
14. Heat oil in a frying pan (oil should be heated to 325 F)
15. Work in small batches and blanch the chips for 3 minutes (the chips should be soft but should not turn to a brown color)
16. Remove and put aside on a paper towel
17. Heat the oil to 375 F
18. Again work in small batches and fry the chips for about 2- 3 minutes or until the chips are golden brown and crispy
19. Serve the fish and chips with tartar sauce, a slice of lemon, ketchup and chili sauce