Battered cod with chips and homemade tomato ketchup

Preparation method

1. For the tomato ketchup, place the vinegar, bay leaf, spices and sugar in a heavy-based pan and bring to a simmer.

2. Add the remaining ingredients and bring to the boil, stirring to prevent any sticking.

3. Reduce the temperature and simmer, stirring frequently for 30 minutes - be careful the mix doesn’t catch and burn.

4. Blend in a food processor or liquidizer and strain the sauce through a sieve.

5. If you find the sauce too thin once cold, then simply re-boil and thicken with a little cornflour mixed to a paste with water, being careful not to make it to starchy and too thick. This will prevent the tomato water separating from the sauce.

6. Heat a deep fat fryer to 170C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended).

7. Place the potatoes into the fat fryer in batches and cook for 2-3 minutes until just tender but not coloured.

8. Drain onto kitchen paper and turn up the fat fryer to 190C/375F.

9. Sprinkle the yeast and sugar into a mixing bowl.

10. Pour over the beer and vinegar and whisk in the flour.and salt

11. Leave to ferment – it is ready to use when the mixture starts to bubble.

12. Dip the cod fillets into the batter and fry until golden-brown and cooked through – about 3-4 minutes.

13. Remove with a slotted spoon and drain on kitchen paper.

14. Keep warm on a tray in the oven if necessary.

15. Place the semi cooked chips back into the fat fryer in batches and cook for another 2-3 minutes until golden-brown and crisp.

16. To serve, pile the chips onto the plate and place the cod alongside. Serve with a dollop of tomato ketchup.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 4