Ingredients
- Pollock fillets 93-119g 10 each
- Middletons gluten free batter mix 250g
- Water 300ml
- Doves farm gluten free plain white flour 50g
- McCain classics chippy chips 1.2kg
Method
- Place the batter mix in a bowl and add the water until you get the correct consistency.
- Dust the Pollock in the flour then dip into the batter and deep fry for 10 - 15 minutes until golden and reaching 75°c.
- Cook the chips at the same time until golden and soft.
- Serve.
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