Fish & Chips

STEP BY STEP

Let's make something delicious.

1. 01

   Wash the potatoes and cut into chips measuring 2 cm × 2 cm in cross-section. Meanwhile, put a pan of oil on the hob and heat to a maximum of 175 °C. Check the temperature with a thermometer. Deep-fry the chips in the hot oil until golden brown.

2. 02

   For the salsa, peel the shallot. Finely dice the datterini tomatoes and shallot and put them in a bowl. Finely chop the coriander and add it. Season with salt. Add the tomato purée, balsamic vinegar and maple syrup. Halve the chilli lengthways, deseed, finely chop and mix into the salsa. Add the rapeseed oil. Transfer everything to a saucepan and reduce for 10 minutes. Season with salt and pepper and leave to cool.

3. 03

   For the batter, whisk together the egg, milk and wholemeal spelt flour. Stir in the breadcrumbs and season with salt and pepper.

4. 04

   Clean the fish, cut into cubes and season with salt. Coat the fish pieces in flour, then in the batter. Place in the hot oil and deep-fry.

5. 05

   Return the chips briefly to the frying oil to crisp them up. Remove from the oil and season with salt. Serve with the fish and salsa.