4 large potatoes, pealed. 100g (4oz) plain flour. Pinch of salt. 1 size 3 egg. 275ml (½pt) milk. 4 cod fillets. Flour to coat..
Place the potatoes into the feed chute and process. Put into a bowl of cold water to remove the starch and prevent the chips from turning brown.
Put the flour and salt into the processor bowl and mix for 5 seconds.
Add the remaining liquid and mix for a further few seconds. Pour into a large bowl.
Coat the cod fillets in flour and shake off any excess.Heat the oil in a deep fat fryer to 190°C.Dip fish in prepared batter and fry turning during cooking until a light golden brown. Drain on absorbent kitchen paper. Dry chips thoroughly and fry until a light brown. Drain on a absorbent kitchen paper. Serve with a wedge lemon and tartare souce.
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