Cutlery Free Fish and Chips

Method

Step one

Cut the potatoes into thick chunky chips, leaving the skin on. Then place the potatoes into water until you want to cook them.

Step two

Prepare the McDougalls Fish Batter following the on-pack instructions.

Step three

Dip the fish goujons in McDougalls Plain Flour (this will help the batter to stick) then into the batter, coating the fish and ensuring it is covered.

Step four

Heat the fryer to 180°C. When it is hot, cook the chips, then keep them warm. Cook the fish on one side until the batter has just puffed up and turned light golden-brown then flip over and cook on the other side.

Step five

Drain the fish onto parchment paper to remove any excess oil, then serve.

Tips

Serve with tartare sauce or ketchup for dipping and sugar snap peas as they can easily be picked up. To make it vegetarian, batter small pieces of firm tofu.