This is a great take on good old fish and chips. The hasselback potatoes are one of my favourite ways of cooking potatoes, they turn golden brown and beautifully crispy. Don’t be afraid of shallow frying the fish, once you have a nice high-sided pan and a controlled heat, everything will work out nicely, but do be careful when cooking with hot oil.
Crispy Hasselback Potatoes
Approximately 20 baby potatoes
2 tablespoons of melted butter
A generous pinch of sea salt
Beer Batter Fish
4 skinless and boneless fish fillets, cut into goujon sized pieces
125g of plain flour
280ml of cold beer
3-4 tablespoons of plain flour, to coat the fish
Sea salt and ground black pepper
Sunflower or rapeseed oil to fry
A few lemon wedges to serve
Preheat the oven to 200°C/400°F/Gas Mark 6.
Place the potatoes on a wooden spoon and slice down, cut slices about 3mm in thickness right across the potato, the dip in the spoon will prevent you from slicing all the way through.
When you’re finished, place all the potatoes sliced side up in a roasting tray.
Brush each one with melted butter and add a good sprinkling of coarse sea salt.
Roast for approximately 45 minutes or until the slices of the potatoes fan out and turn golden brown.
For the Beer Batter Fish:
Make the batter just before you’re ready to cook.
Fill a high-sided frying with about 1-2 inches of oil and place over a high heat.
It needs to be very hot when you start to fry. Coat the fish in flour, shake off the excess and set aside.
Place the flour in a large mixing bowl, make a well in the middle of it and pour in a little beer and mix through, keep adding the beer and mixing until you have a smooth batter.
Season with a little black pepper and then drop a little of the batter into the hot oil, if it floats and puffs up, it’s ready.
Working beside the pan, dip the fish goujons in the batter one at a time and then into the hot oil.
Make sure not to overcrowd the pan as this will reduce the heat.
Cook for about 4 minutes until golden brown, turning halfway through the cooking time.
Remove the goujons from the pan using a slotted spoon and place on a plate lined with some kitchen paper.
Season with a generous sprinkle of sea salt, some lemon wedges and a good helping of crispy hasselback potatoes.