Serves 4-6
1 kg fresh hake, skinned and filleted
Salt and pepper
Flour for dusting

BATTER:
250 ml flour
3 ml salt
30 g butter, melted1 extra large egg

WATER

CHIPS:
6 large potatoes, peeled
Oil for deep frying

Cut fish into portions, season and dust lightly with flour. Make batter by sifting flour and salt into bowl. Whisk butter and egg with a fork, then add water and stir into dry ingredients to form a smooth batter. For really smoth batter use electric, just for 1 or 2 mins. Set aside and prepare chips. Cut potatoes into sticks rinse and dry with paper towel. Preheat oil until cube of bread dropped into oil browns in seconds. Fry chips until beginning to brown and remove from oil onto draining paper. Dip fish into batter and fry in hot oil for 3 to 5 mins, turn over and fry on other side. Remove and place on draining paper. Refry chips until heated through and crisp, and serve immediately with fish.