Fish & Homemade Chips

Make this using Sarson’s Malt Vinegar.

Ingredients

  • 200g self-raising flour, plus extra for dusting
  • 1 tsp baking powder
  • 285ml chilled sparkling water
  • 2 x 200g cod fillets or another white fish
  • Vegetable oil for deep fat frying
  • 2 large Maris Piper potatoes, peeled and cut into chips and soaked in cold water
  • Lemon wedges, to serve
  • Sarson’s Malt Vinegar, to serve
  • Salt

How to make it

  1. In a large mixing bowl, whisk together the self-raising flour, baking powder and sparkling water, until it has a double cream-like consistency. Dust the cod with flour and place in the batter mixture. Chill until needed.
  2. Preheat the oven to 140C/gas 1, then heat another large pan of vegetable oil (filled to one-third of the way up) until it sizzles. Making sure it is completely covered with batter, lay 1 cod in the pan. Cook for 5 mins, then turn the fish over and cook for a further 5 mins. Transfer the fish to an oven dish lined with kitchen paper and place in the oven to keep warm. Repeat with the other cod.
  3. Drain and dry the chips with kitchen paper. In a large saucepan, pour the vegetable oil one-third of the way up and heat to around 180C (or add a small piece of a chip and if it sizzles, the oil is ready). Fry the chips in batches, if needed, for 7-8 mins, or until golden, and then drain on a plate lined with kitchen roll. Keep the oil in the pan. Serve, dressed with salt and Sarson’s vinegar, with the fish and lemon wedges.

Lots more Sarson’s stuff

The Sarson’s Story

The Sarson’s history started in 1874, when we first started making vinegar. Today, we make six million litres of Sarson’s vinegar every year.

Our history

The Malt Process

It’s not easy creating the distinctive Sarson’s flavour. But we’ve been following this technique for the past 200 years and we wouldn’t have it any other way.

Sarson’s craftsmanship