Ingredients
For the fish and chips
250ml/10fl oz vegetable oil, to deep-fry
55g/2oz new potatoes, cut into quarters
55g/2oz plain flour
salt and freshly ground black pepper
50ml/2fl oz double cream
1 free-range egg white
170g/7oz sea bass fillet, skin removed
For the salad
handful spinach
110g/4oz tomatoes, quartered
1 shallot, sliced
½ lemon, juice only
1 tbsp olive oil
1 tbsp chopped fresh chives
Method
1. For the fish and chips, heat the oil in a large, heavy-bottomed pan, to the point that a breadcrumb sizzles when dropped in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
2. Add the potatoes to the hot oil and deep-fry for five minutes, or until golden and cooked through, then drain on kitchen paper.
3. Place the flour in a clean bowl, and season with salt and freshly ground black pepper.
4. In another bowl, whisk together the cream and egg white to combine.
5. Dredge the fish into the flour, making sure it coats, then into the egg mixture. Finally, dip the fish once more into the flour.
6. Place the fish into the hot oil and deepfry for 2-3 minutes, or until cooked through and golden. Drain on kitchen paper.
7. Return the potatoes to the pan and cook for 2-3 minutes, until golden and crisp, and drain on kitchen paper.
8. To make the salad, mix the spinach, tomatoes, shallot, lemon juice, olive oil and chives in a clean bowl and mix together well.
9. To serve, place the fish and chips onto a plate and accompany with the salad alongside.
