Fish and chips
Fish and chips — fish in a crispy beer batter with thick fried potatoes. The potatoes are prepared in two stages, while the batter is mixed just before coating the fish to ensure a light and crisp exterior.
Another 20 minutes - wait
How to make it
Prepared 0 of 6 steps
Prepare the fish and potatoes
Cut the cod into 4 equal portions, feel carefully for bones and pat completely dry. Cut potatoes into chips about 1.5 cm thick, rinse off excess starch and dry thoroughly with a towel.
Fry the potatoes first
In a deep, stable pan, heat the oil to 150 °C, filling no more than half. Fry the potatoes in small batches for 6–8 minutes until soft but not deeply colored. Drain on a rack and let cool for 20 minutes.
Mix the batter
Set aside 40 g of flour for the fish. Combine the remaining 200 g with cornstarch, baking powder and 4 g of salt. Quickly pour in the cold beer, mix until all dry flour disappears. Small lumps are acceptable; there is no need to beat the mixture long.
Coat and cook the fish
Heat the oil to 175 °C. Season the cod with pepper and 2 g of salt, lightly coat in the reserved flour, then dip in the batter. Gently lower one piece at a time and fry for 6–8 minutes until crispy skin and an internal temperature of 63 °C.
Fry the potatoes to crispness
Keep the fried fish on a rack in a warm oven for a short time, uncovered. Increase the oil temperature to 185 °C and re-fry the potatoes in batches for 2–3 minutes until golden brown. Allow the oil to drain.
Serve immediately
Season the potatoes with the remaining 4 g of salt and serve together with the fish on plates. Slice the lemon and distribute. Tartar sauce, mashed peas, and additional green garnish are not included in this recipe.
Little hint
Water on the surface of fish and potatoes during frying is dangerous for strong splashes, so products must be thoroughly dried. The oil given is a technical quantity that is not fully absorbed by the dish.
Frequently asked questions
What should I watch out for when cooking?
Water on the surface of fish and potatoes during frying is dangerous for strong splashes, so products must be thoroughly dried. The oil given is a technical quantity that is not fully absorbed by the dish.
How should I prepare the ingredients?
Cut the cod into 4 equal portions, feel carefully for bones and pat completely dry. Cut potatoes into chips about 1.5 cm thick, rinse off excess starch and dry thoroughly with a towel.
