United Kingdom / Main
Fish and chips
Cod in beer batter with twice-fried chips. The batter lives on cold and on the gas in the beer.
Ingredients
- Cod fillet, in 200 g pieces800 g
- Potatoes, in 1.5 cm batons1 kg
- Plain flour200 g
- Cornflour50 g
- Lager, ice cold300 ml
- Baking powder1 tsp
- Oil for frying1 1/2 l
- Malt vinegarto taste
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Rinse the cut potatoes of their starch, dry them thoroughly and fry at 140 °C for six minutes. They should turn soft but stay pale. Set them aside to cool.
Mix the flour, cornflour and baking powder. Pour in the ice-cold beer and whisk only a few strokes — lumps are fine, an over-mixed batter turns tough.
Dry the fish, dust it in plain flour and shake off the excess. Without that the batter slides off in the oil.
Heat the oil to 190 °C. Dip the fish, let the excess run off and lower it in, holding it for a couple of seconds so it does not stick to the bottom. Fry six minutes.
Lift the fish out and finish the chips in the same oil for three minutes, until gold. Salt them at once, while hot.
