SEAWEED BATTER FISH & CHIPS

Step 1

Season your cod fillets liberally with salt and return to the fridge for about an hour.

Step 2

In a large mixing bowl, combine the two flours, baking powder, salt and Aonori. Using a whisk, gradually add the larger and whisk together until you have a smooth batter roughly the consistency of double cream. Keep chilled until needed.

Step 3

Place the chipped potatoes in a large bowl under running water for a minute or so to wash off the starch.

Step 4

Transfer the chips to a large pan and cover with cold water and a good pinch of salt and bring to the boil. Once boiling, cook the chips for 4-5 minutes.

Step 5

Carefully, drain the chips and transfer to kitchen paper to absorb any last moisture.

Step 6

Fill a saucepan with groundnut oil, suitable for frying to a depth of about 10cm. Heat the oil to a temperature of 130ºC (about medium-low heat on the hob). Alternatively, use a deep fat fryer - this will give you greater control of temperature.

Step 7

Add the chips to the hot oil and fry for 5-6 minutes until a light crust has formed but there is no colour to the chips. Remove from the oil and leave to drain on kitchen paper. You may need to work in batches.

Step 8

Increase the heat to the oil to a temperature of 180ºC (about medium heat on the hob).

Step 9

Pat the cod fillets dry with kitchen paper and then dredge in seasoned flour, making sure the fish is entirely coated in flour.

Step 10

Drop the fish into the batter, ensuring it is completely submerged. Lift the fish from the batter, allowing any excess batter to run off. Lower the fish halfway into the oil and hold it there for 10-15 seconds before letting it go. If you drop it straight into the oil it will sink to the bottom and stick.

Step 11

Fry the fish for 4-5 minutes until golden and crisp. Remove the fish from the oil and drain on kitchen paper. You may need to do this in batches.

Step 12

Keep warm in the oven whilst you finish the chips and/or cook the rest of the fish.

Step 13

Heat the oil to a temperature of 180ºC (about medium heat on the hob).

Step 14

Add the chips to the hot oil and fry for 3-4 minutes until golden and crisp. Remove from the oil and leave to drain on kitchen paper. You may need to work in batches. Season with salt.

Step 15

Add a sprinkle of Aonori flakes to the chips and then serve the fish and chips with mushy peas, tartar sauce, lemon wedges and maybe a lager!