serves 4

• 300g white fish fillets (eg. Bream, Snapper)
• 1 egg, lightly beaten
• 1 cup plain flour
• 1 cup ice cold water
• 4 potatoes
• oil for deep frying

• Peel potatoes and cut into 1cm wide finger lengths.
• Rinse under cold water and pat dry with paper towel.
• Heat oil in deep fryer and cook half the chips for five minutes.
• When ready to serve, reheat oil and cook chips until golden brown.
• Drain and keep warm in oven.
• Cut fish into 5cm pieces, removing any bones.
• Mix egg, flour and water until just combined.
• Dip fish pieces in batter and cook for 1 - 2 minutes in hot oil or until golden and cooked through.
• Drain on absorbent paper.
• Serve immediately with hot chips and lemon wedges or vinegar.