Name: Chippy Tea
Prep time: 20 min
Cook time: 30 min
Yield: 2
Ingredients: 600g floury potatoes (skin on), cut into 1cm-thick chips; 2-3tbsp vegetable oil, plus extra for frying; 2 x 200g skinless thick white fish fillets (we used haddock); 50g plain flour, plus extra for dusting; 25g cornflour; Large pinch mustard powder (optional); ½tsp salt; ¼tsp baking powder; Pinch of bicarbonate of soda; 150ml cold lager, ale or sparkling water; Mushy peas, tartare sauce, malt; vinegar and tomato ketchup, to serve (optional)

VMG Recipes