1. Scrub (or peel) the potatoes and cut them into about 5 mm slices. Slice the fish fillets to 10 mm thick and cut to the size of the potato slices. Blanch the potatoes for 2 - 3 minutes. 2. Put each fillet between two pieces of sliced potatoes (making a sandwich). Keeping the sandwich together, carefully dip in the batter ensuring the surface is fully coated. 3. Deep fry until golden brown turning once (about 5 minutes each side). Smother with salt and vinegar and eat hot. 4. (Any left over pieces of potato may be battered and deep fried similarly - known as "scallops" in Yorkshire). ---------------------------------------------------------------------------
Nutrition
Ingredients
