Battered cod with chips and homemade tomato ketchup recipe
 Cod in beer batter with chips and one-pan homemade ketchup. 250ml/9floz red wine vinegar1 bay leaf½ tsp ground coriander½ tsp ground cinnamon75g/3oz light soft brown sugar4 x 400g/14oz tinned tomatoes1 tsp salt1 tbsp English mustard powder1 garlic clove, crushedTabasco sauce, to taste2 tbsp tomato purée1-2 tbsp cornflour 250ml/9floz red wine vinegar 1 bay leaf ½ tsp ground coriander ½ tsp ground cinnamon 75g/3oz light soft brown sugar 4 x 400g/14oz tinned tomatoes 1 tsp salt 1 tbsp English mustard powder 1 garlic clove, crushed Tabasco sauce, to taste 2 tbsp tomato purée 1-2 tbsp cornflour 400g/14oz floury potatoes, peeled and cut into thick batons 6cm/2½in long and dried on kitchen paper15g/2/3oz fresh yeastpinch sugar200ml/7floz beer1 tsp cider vinegar200g/7oz plain flourpinch salt4 x 175g/6oz cod fillet, skinned and pin bones removed 400g/14oz floury potatoes, peeled and cut into thick batons 6cm/2½in long and dried on kitchen paper 15g/2/3oz fresh yeast pinch sugar 200ml/7floz beer 1 tsp cider vinegar 200g/7oz plain flour pinch salt 4 x 175g/6oz cod fillet, skinned and pin bones removed Method For the tomato ketchup, place the vinegar, bay leaf, spices and sugar in a heavy-based pan and bring to a simmer. Add the remaining ingredients and bring to the boil, stirring to prevent any sticking. Reduce the temperature and simmer, stirring frequently for 30 minutes - be careful the mix doesn’t catch and burn.Blend in a food processor or liquidizer and strain the sauce through a sieve.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.Heat a deep fat fryer to 170C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended). Place the potatoes into the fat fryer in batches and cook for 2-3 minutes until just tender but not coloured.Drain onto kitchen paper and turn up the fat fryer to 190C/375F.Sprinkle the yeast and sugar into a mixing bowl. Pour over the beer and vinegar and whisk in the flour.and salt Leave to ferment – it is ready to use when the mixture starts to bubble. Dip the cod fillets into the batter and fry until golden-brown and cooked through – about 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper. Keep warm on a tray in the oven if necessary.Place the semi cooked chips back into the fat fryer in batches and cook for another 2-3 minutes until golden-brown and crisp.To serve, pile the chips onto the plate and place the cod alongside. Serve with a dollop of tomato ketchup. For the tomato ketchup, place the vinegar, bay leaf, spices and sugar in a heavy-based pan and bring to a simmer. For the tomato ketchup, place the vinegar, bay leaf, spices and sugar in a heavy-based pan and bring to a simmer. Add the remaining ingredients and bring to the boil, stirring to prevent any sticking. Add the remaining ingredients and bring to the boil, stirring to prevent any sticking. Reduce the temperature and simmer, stirring frequently for 30 minutes - be careful the mix doesn’t catch and burn. Reduce the temperature and simmer, stirring frequently for 30 minutes - be careful the mix doesn’t catch and burn. Blend in a food processor or liquidizer and strain the sauce through a sieve. Blend in a food processor or liquidizer and strain the sauce through a sieve. 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. 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. Heat a deep fat fryer to 170C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended). Heat a deep fat fryer to 170C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended). Place the potatoes into the fat fryer in batches and cook for 2-3 minutes until just tender but not coloured. Place the potatoes into the fat fryer in batches and cook for 2-3 minutes until just tender but not coloured. Drain onto kitchen paper and turn up the fat fryer to 190C/375F. Drain onto kitchen paper and turn up the fat fryer to 190C/375F. Sprinkle the yeast and sugar into a mixing bowl. Sprinkle the yeast and sugar into a mixing bowl. Pour over the beer and vinegar and whisk in the flour.and salt Pour over the beer and vinegar and whisk in the flour.and salt Leave to ferment – it is ready to use when the mixture starts to bubble. Leave to ferment – it is ready to use when the mixture starts to bubble. Dip the cod fillets into the batter and fry until golden-brown and cooked through – about 3-4 minutes. Dip the cod fillets into the batter and fry until golden-brown and cooked through – about 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper. Remove with a slotted spoon and drain on kitchen paper. Keep warm on a tray in the oven if necessary. Keep warm on a tray in the oven if necessary. Place the semi cooked chips back into the fat fryer in batches and cook for another 2-3 minutes until golden-brown and crisp. Place the semi cooked chips back into the fat fryer in batches and cook for another 2-3 minutes until golden-brown and crisp. To serve, pile the chips onto the plate and place the cod alongside. Serve with a dollop of tomato ketchup. To serve, pile the chips onto the plate and place the cod alongside. Serve with a dollop of tomato ketchup.