Fish & Chips

When a syndicate of electronic musical blacksmiths announced they were staging a Burning Man inspired sound-foundry in Brixton last week, I figured it would be worth attending Afterburn at the Brixton Electric.


A trip of a life time was promised, although realistically I expected nothing more then a car journey to Pembrokeshire. Ironic, that it started with Anonymous Funk Odyssey and then Be Svendsen who’s sets respectively crawled along akin to Friday evening M4 traffic from Hammersmith to Newbury.


By the time flying Scotsman James Monro took the stage we were soaring past Swindon with all the pace of a traction steam locomotive.


Oliver Huntemann jet propelled us past the Severn Bridge using a combination of trance, thrust, and Newton’s third law in equal measure.


Tongue & Groove, all together lighter and more efficient at “high” velocity, reached the west coast at altitude with their own brand of rocket engine progressive house, delivering on the organiser’s promise of euphonious peregrination.


Although I didn’t stay for Hamish who was closing at 06:00 “, I’ve no doubt he brought everyone back down to earth with flocculent comfort.


And comfort was the food that was needed the day after, as I visited Micky’s in Paddington for Sunday lunch, where they’ve been serving fish and chips since 1968.


Below is my own recipe for Britain’s favourite “carry out”.


First place the chips in cold water, bring to the boil and simmer for 4 minutes, drain, tip onto a clean tea towel and pat dry. Now deep fry at 140° for about 8 minutes, remove from the fryer, set aside on kitchen paper and pat dry again.


Now make the batter by mixing 50g cornflour, 50g self-raising flour, and a little seasoning. Lightly whisk 1 egg white until frothy and set a side for a moment. Pour 125ml of ice-cold sparkling water into the flour mix, whisk, add the egg white and continue whisking until combined.


Coat the fish in plain flour, cover in the batter and deep fry at 200°C for 5-6 minutes. Lift out with a slotted spoon, and drain on kitchen paper. Turn the heat up to 180° and fry the chips again until golden.


Plaice and Chips     Serves 4


For the chips:

800g, Maris Piper potatoes, peeled sliced 1.5cm thick, and then cut into 1.5cm thick chips.


For the fish and batter:

650g skinless plaice

50g self-raising flour

50g cornflour

1 egg white

125ml ice-cold sparkling water

100g plain flour

vegetable oil for frying