Fish and chips

1 l peanut oil, or frying oil
700 g cod fillets
2 tsp salt
2 tsp pepper
plain flour, for coating the fish
	Heat the oil in the wok on level 8.
	Cut the cod fillets diagonally into four equal-sized pieces. Mix the salt and pepper and rub into the fish on all sides. Coat the fish in flour.
275 g plain flour
3 tsp baking powder
300 ml beer, cold
	Mix the flour and baking powder, add the beer and mix everything together well. Dip the fish in the batter and then deep-fry in the wok until golden brown. Drain well.

350 g chips
	The chips can be deep fried in the same oil as the fish.

Serve ideally with mushy peas and tartare sauce.

Wok

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