Fish and Chips Recipe

Fish and Chips and Potato Scallops by our next door neighbours Frank and Alison Midgely who used to run Jack's Fish and Chip shop on Clay Street in Burnley, Lancashire, UK

Ingredients:

Haddock fish (skinned and boned)
Maris Piper potatoes
Batter mix
Salt
Vinegar
Bicarbonate of soda
Beef dripping(for frying)

Method:

To the batter mix add a pinch of salt, bicarbonate of soda and 1/2 egg cup full of vinegar. Mix with the water until batter is airy and is of a treacle like consistency.

heat the beef dripping to 170c. Batter fish and cook for approximately 7-10 minutes.

For the potatoes, cut slices to half inch thickness and fry in the beef dripping at 140c until nicely browned.