Fish and chips presentation

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a wooden cutting board topped with fried fish and chips

Serves 4 Ingredients 500g skinned fillets of white fish, such as lemon sole, Dover sole or plaice sea salt vegetable oil, for frying Batter 200g plain flour 1½ tsp baking powder generous pinch of salt 25ml gin 175ml tonic water Tyrrells sea salt & cider vinegar crisps, to serve Method To make the batter, put […]

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fish and chips on a black plate with lemon wedges next to a bowl of dip

“Choosing a whole fish is far more economical than buying fillets. While the bones are traditionally discarded, smoking them, as I do here, produces a wonderfully tasty condiment to accompany the fish and chips,” says chef Josh Niland.

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