Fish & Chips Parcels

 

To serve:

Pat fish dry with paper towel. Toss the fish in the seasoned flour and dust off any excess flour.

Sift the cake flour, corn flour and salt together. In a separate bowl, beat the buttermilk and egg together.

Add the buttermilk mixture to the flour mixture in small increments and mix to a smooth batter.

Heat the oil until very hot.

Dip the fish in the batter and fry 4 – 5 pieces at a time in the hot oil for 2 minutes per side, turning once.

Remove from the oil with a slotted spoon and drain on absorbent paper.

To serve:
Sprinkle with salt flakes and serve with lemon wedges, dip and chips.