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Battered Salmon and Triple-Cooked Chips

Introduction & method

Everybody knows the joy of deep-fried fish and chips, but what about this version? Battered salmon with triple-cooked chips - definitely worth a try.

Battered Salmon and Triple-Cooked Chips Recipe

Start the Chips

Peel the potatoes and cut them into sticks about 1 centimetre (just under half an inch) on a side. Place them in a pan of salted water, bring to the boil, then simmer until they are almost falling apart - maybe 15-20 minutes. Drain them, put them in a freezer bag and chill them in the fridge and then the freezer if you're in a hurry. You want them to be compleyely cold but not frozen.

Make the Batter

Mix the batter ingredients until smooth. The beer can be a bitter, pale ale or lager (stout is too strong for this). If you don't do beer you can use carbonated water or soda instead - just be sure it's not sweetened. Place the batter in the fridge to rest until needed.

Chips First Fry

Pour 5 cm (2 inches) of oil into a pot. Heat it to 130° Celsius (266° Fahrenheit) and cook the chips for 5 minutes. They should not be browned at all. Remove the chips from the oil, dry them on kitchen paper and return to the fridge or freezer to cool completely.

Cook the Fish

Increase the oil temperature to 180° Celsius (356° Fahrenheit). Make sure your salmon has no bones in it and cut it into suitably-sized pieces. Dredge each piece in flour, then pick one up with a fork and dip it into the batter. Make sure it's coated all over and slowly lower it into the oil. Shake it off the fork and add the remaining battered fish pieces. If the pot would be getting too crowded, do the fish in batches. They'll need about 5-10 minutes for the batter to become golden and crispy. Remove the fish and set it aside on a warmed plate or in a warm oven.

Chips Second Fry

Lower the chips into the hot oil and cook until golden and crispy - 5-10 minutes. Drain and serve with the fish and petits pois. Squeeze a quarter of a lime over it.

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Ingredients & Info

 500 grams maris piper, rooster or russet potatoes
 50 grams plain (all-purpose) flour
 half a tsp salt
 3-4 tbsp beer
 260 grams salmon fillets
 2 tbsp plain (all-purpose) flour


Water to boil potatoes, cooking oil to fry them. 1 fresh lime to serve.

US Customary/Imperial

Serves 2 
Prep time: 15 minutes.
Chilling time: 1 hour.
Cooking time: 15 minutes.
Total time: 1 hour 30 minutes.