Classic fish and chips

Ingredients

1 to fry	Vegetable oil
1 kg	Sebago potato, peeled and cut into chunky chips (Main)
4 sprigs	Fresh rosemary
1 to taste	Sea salt flakes
1 cup	Plain flour, sifted
1 tsp	Baking powder
4 fillets	White fish, approx. 200g each, pin-boned and halved (Main)
1 cup	Water
2	Lemons, cut into wedges to serve

Directions

1. Heat 1cm of oil in a large frying pan over medium heat.
2. Fry the potato and rosemary, in batches, for 5-8 minutes or until cooked through.
3. Drain on absorbent paper, sprinkle with salt and keep warm.
4. Place the flour, baking powder, water and salt in a bowl and whisk until smooth.
5. Dip the fish in the batter and fry for 2 minutes or until golden and crisp.
6. Drain on absorbent paper. Serve with the chips and lemon wedges.

TIPFirm white fish such as snapper would be good for this recipe. Ask your fishmonger to pin-bone the fillet for you.