Deep-fried fish and deep-fried chips has always been the junk food of the English and something that has, thankfully, become very popular amongst the new generation of English.  Potatoes didn’t arrive in  Europe until the 17th century and this dish originates from the Sephardi dish Pescado frito ( a dish of deep-fried fish) that came to the Netherlands and England with the Spanish and Portuguese Jews in the 17th and 18th centuries. It became popular in wider circles in London and south-east London in the middle of the 19th century and was even mentioned in Oliver Twist.

Fish has become frighfully expensive but this dish is great made with the cheapest fish you can find. In England it’s become very popular amongst the young execs and can even be found in some of the better restaurants, albeit dressed up a little.

Ingredients

Fish

• 125 g plain flour
• 125 g Maizena (corn flour)
• Malden sea salt
• Enough cold water to form a batter
• 4 monkfish fillets (about 200 g each) – hake is good as is any firm white fish available in your country

Chips

• 1 litre suflower oil for deep-frying
• 4 potatoes
• Malden sea salt

Method

• Preheat the vegetable oil in a very deep pan until a cube of bread browns in 15 seconds when added to the oil.
• Peel the potatoes,  cut into thick wedges and make sure they are very dry.
• Deep-fry the potatoes in batches for 6-8 minutes or until they are crisp and golden, then drain on absorbant kitchen paper, sprinkle with sea salt and keep warm.
• In a bowl, whisk together the plain flour, corn flour, salt and enough cold water to form a batter.
• Cut the monkfish into thick slices and coat in the batter.
• Cook the fish in batches, in the hot oil for 5-6 minutes per portion, depending on the size of the fish, remove and drain on absorbant kitchen paper.
• Transfer the fish and chips to serving plates and garnish with lemon wedges and sprig of parsley.
• Sprinkle with sea salt and freshly ground black pepper or paprika.