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Fish & Chips fried in Fussels Rapeseed Oil

Recipe by The Devilled Egg | Online Cookery School. Buy an online course HERE.


  • 2 fillets of cod or haddock
  • For the batter:

  • 60g plain flour
  • 60g potato starch
  • 150ml cold dark ale
  • Pinch of turmeric (optional)
  • Salt
  • Fussels Cold Pressed Rapeseed Oil for frying.


Prepare and cook the fish:

Combine the two flours and turmeric in a bowl.

Start adding the ale, combining quickly with a whisk as you go.

Preheat our Cold Pressed Rapeseed Oil for deep frying to 180C.

Dip the fillets in the batter and carefully lower into the hot oil, make sure you lower the fish in away from you.

Fry until the batter is crispy and everything is cooked through (6-12 minutes, depending on the size)

Remove with a slotted spoon and drain on kitchen paper

Sprinkle with salt.

Serve with:

Triple Cooked Chunky Chips and Tartare Sauce made with Fussels Garlic or Classic Mayonnaise.

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