AGA Fish and Chips

Serves 4

4 fish fillets of choice (we used haddock)
8oz (225g) self raising flour
300ml lager (organic if possible)
Salt and black pepper
Lemon wedges
8 large, floury potatoes
2 tbsp sunflower oil

Cut the potatoes into chips. Cover in a sprinkling of sunflower oil and place on a baking tray on the floor of the roasting oven for 30-40 minutes. Set aside a couple of spoonfuls of flour.

Mix the rest of the flour, lager and salt and pepper together in a mixer. The batter should be thick and gloopy – if it feels too thin add some more flour.

Dip the haddock in the flour and then the batter. In a large frying pan, heat 1cm (1/2 in) of oil until it’s smoking. Add the fish to the pan and cook for a few minutes until the batter turns golden. Carefully lift out the fish and place it on a baking sheet (hard-anodised if possible). Put the baking sheet on the grid shelf on the third set of runners in the baking oven. And cook for a further 10-15 minutes.

AGA Fish and Chips

AGA Australia wishes to acknowledge the Wurundjeri Woi Wurrung and Bunurong peoples of the East Kulin Nations who are the TrADITIONal Custodians of the land on which we work and gather. We pay our respect to elders, both past and present.

AGA Australia wishes to acknowledge the Wurundjeri Woi Wurrung and Bunurong peoples of the East Kulin Nations who are the TrADITIONal Custodians of the land on which we work and gather. We pay our respect to elders, both past and present.