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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.

Earlier Event: December 23
Rayburn Blackberry and Almond Cake
Later Event: December 23
Annie's Slow Roasted Quinces