Pollock Fish and Chips

Ingredients

• 4 pollock fillets (about 6 ounces each) (113g) 4 pollock fillets (about 6 ounces each) (113g)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (240ml) cold sparkling water 1 cup (240ml) cold sparkling water
• Vegetable oil, for frying Vegetable oil, for frying
• 4 large potatoes, cut into chips 4 large potatoes, cut into chips
• Salt, to taste Salt, to taste
• Tartar sauce, for serving Tartar sauce, for serving
• Mushy peas, for serving Mushy peas, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
3. 3.
   Gradually pour in the sparkling water while whisking, until a smooth batter forms.
4. 4.
   Heat vegetable oil in a deep fryer or large pot to 180°C (350°F).
5. 5.
   Dip each pollock fillet into the batter, allowing any excess to drip off.
6. 6.
   Carefully place the battered fillets into the hot oil and fry for about 4-5 minutes, or until golden brown and crispy. Flip the fillets halfway through cooking.
7. 7.
   Remove the fried fillets from the oil and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   Meanwhile, spread the cut potatoes on a baking sheet and drizzle with vegetable oil. Season with salt.
9. 9.
   Bake the chips in the preheated oven for about 30-35 minutes, or until golden and crispy.
10. 10.
    Serve the crispy pollock fillets and chips with tartar sauce and mushy peas.

Treat your ingredients with care...

• Pollock fillets — Make sure to pat the fillets dry before dipping them in the batter to ensure a crispy coating.
• All-purpose flour — Sift the flour before using it to ensure a smooth batter without any lumps.
• Sparkling water — The carbonation in sparkling water helps create a lighter and crispier batter.

Tips & Tricks

• For an extra crispy batter, refrigerate the batter for 30 minutes before using.
• Serve the fish and chips immediately after frying for the best texture.
• If you prefer a thicker batter, add a little more flour to the mixture.
• To make the chips extra crispy, soak the cut potatoes in cold water for 30 minutes before baking.
• Experiment with different seasonings for the chips, such as paprika or garlic powder, to add extra flavor.

Serving advice

Serve the Pollock Fish and Chips on a large platter, garnished with fresh parsley. Accompany it with a bowl of tartar sauce and a side of mushy peas. Add a squeeze of lemon juice over the fish for a burst of citrus flavor. Serve with a pint of cold beer for a truly authentic British experience.

Presentation advice

Arrange the golden-brown fish fillets and crispy chips on a plate, creating a visually appealing contrast. Place a small ramekin of tartar sauce next to the fish and a mound of mushy peas on the side. Garnish with a sprig of fresh parsley for a pop of color.