It’s a mystery as to where fish and chips originally came from. However, some believe that it arrived in the UK hundreds of years ago, brought by the Jewish communities from the Iberian peninsula.
In Seville, there is a popular tapa called pavia, which is similar to a fish finger! And, of course, fish and chips.
I always eat pavia at Casa Morales in Seville, a restaurant that’s been running since 1850 – the family arrived in Andalusia to sell wine from Valdepeñas in Castilla La Mancha, and have been there ever since. You can
substitute the hake with cod if you wish.
- Mix the flours in a medium bowl, season well and set aside.
- Heat the oil in a deep saucepan to 180°C (350°F) – or until a cube of bread browns in about
- Whisk the beer into the flours until well incorporated. Place the fish into the batter, turning until well coated.
- Lower the batter-coated fish into the oil with heatproof tongs. Hold under the oil for a few seconds, then release into the oil. Cook for 3 minutes, or until the batter is golden and crisp. Remove with the tongs or a slotted spoon and place on to kitchen paper to drain any excess oil.
Depending on the size of your pan, you may have to cook the fish in batches; if so, keep the cooked pieces warm in a low oven while you fry the rest.
Serve with cold beer and plenty of fries!
- 70 g (2½ oz / ⅔ cup) cornflour (cornstarch)
- 70 g (2½ oz / ½ cup) plain (all-purpose) flour
- sea salt and freshly ground black pepper
- 2 litres (68 fl oz / 8 cups) sunflower oil
- 800 ml (27 fl oz / 3½ cups) Pilsner lager
- 8 × 100 g (3½ oz) fillets of hake (or cod)