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.
The dried marrowfat peas usually come with a steeping tablet, but if not you can add a teaspoon of ordinary bicarbonate of soda (not baking powder!).
I keep sourdough starter in my fridge for sourdough bread and the method of making this is explained in my sourdough bread recipe on this site. You can just use ordinary batter if you prefer. You will need around the same amount of water and flour by weight if making ordinary batter from scratch, and I recommend wholemeal flour for maximum fibre and nutrition. If using ordinary batter, you need to either add baking powder or lemon juice and bicarbonate of soda to get the bubbles.
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