Who said fish and chips was bad for health? Here, I make a wholemeal sourdough batter for the fish and deep-fry the fish and unpeeled chips (dug from the garden) in light olive oil. I serve that with mushy peas from soaked and cooked marrowfat peas and tomato ketchup from tomato puree, garlic and herb vinegar and plain yogurt.
I tried the battered fish with some little changes: I whisked in 1 egg, some more flour mixed with a little baking powder (in Argentina we can buy it pre-prepared with a little salt too, as "harina leudante" ) and a few sprigs of fennel very finely chopped. It was absolutely DELIGHTFUL! - 02 Dec 2017 (Review from Allrecipes UK & Ireland)