Tom Kerridge Fish And Chips. Dip the fish into the batter letting any excess drip back into the bowl then add to the oil and fry for 35 minutes until crispy and golden brown. Food and drink inspiration.
350g self-raising white flour. 24-25 Pier Place Edinburgh EH6 4LP. Shake off any excess.
Dip the fish fillets into the flour and turn to coat all over.
Deep fry the chips for a second time until crisp and golden-brown. 1 shallot finely chopped. While you are frying the fish and the chips for the final time warm the pea purée through. A selection of fantastic fish recipes from Tom Kerridge.
