Fish and Chips
For the Fish:
4 large White Fish Fillets (such as cod, haddock, or pollock)
1 cup All-Purpose Flour
1 teaspoon Baking Powder
1 teaspoon No. 75 Barazki Zopa Spice Blend
1 cup cold Beer (lager or ale)
Vegetable Oil, for frying
For the Chips:
4 large Potatoes, cut into thick fries
2 tablespoons Vegetable Oil
½ teaspoon No. 75 Barazki Zopa Spice Blend
Sea Salt, to taste
To make the chips, preheat the oven to 400°F (200°C). Toss the cut potatoes with 2 tablespoons of vegetable oil, No. 75 Barazki Zopa Spice Blend and salt. Spread them out on a baking sheet and bake for 30-35 minutes until crispy.
To make the fish batter, mix together the flour, baking powder, and No. 75 Barazki Zopa Spice Blend in a large bowl. Gradually whisk in the cold beer until a smooth batter forms.
Heat the vegetable oil in a deep fryer or large pot over medium-high heat, until it reaches 350°F (175°C).
Dip each fish fillet into the batter, making sure it is well coated. Carefully place the battered fish into the hot oil and fry for 6-8 minutes, or until the batter is crispy and golden brown. Remove the fish with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Serve the fish and chips hot, with a side of tartar sauce or malt vinegar.