Fish and chips in duck fat

Created by Sean Conolly

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Cuisine: English

Ingredients

800gm firm white fish
100gms plain flour dusting (seasoned with salt & pepper)
1kg Sebago potatoes, washed

Beer batter:
375mls 1 bottle of beer
180gms plain flour

To Fry:
1.5 kg duck fat or goose fat

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Preparation

For the chips:
Heat the duck fat in a domestic deep fat fryer to 130C.

Cut the potato into chunky chips leaving the skin on and fry for 6-7 minutes, or until cooked all the way through, but not browned.

Remove the chips with a slotted spoon and drain on kitchen paper, leave to one side.

For the fish:

Combine flour and beer to a smooth batter. Cut fish into 180-200 gm pieces. Dip in the seasoned flour patting each fish piece delicately so that excess flour will fall off. Using the same duck fat in fryer, heat to 180C.

Dip each floured fish piece into the beer batter separately, making sure it is completely covered in the batter and then drop slowly into hot oil. Repeat this until all the fish is in the fryer.

Note that the batter should be dark golden brown and all pieces will be ready consecutively as they have entered the oil at separate times.

Once brown and crispy, remove with slotted spoon and place on kitchen paper. Keep in a warm place. Then carefully plunge the chips back into the fryer and cook until browned all over.

Remove again with a slotted spoon and drain on kitchen paper.

Serve with lemon and tartare sauce.

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