Fish & chips
Fish & chips
Main Preparation 20 minutes
Service 4 people
Difficulty 5/10
Ingredients
- 200g flour
- 1 egg
- 20cl lager beer
- Spice or herbs to taste (paprika, oregano, garlic powder, etc.)
- 4 fillets white fish (e.g. cod, haddock, pollock)
- 800g potatoes
- Cooking oil
- Salt and pepper
Preparation
- Pour the flour into a bowl, add the egg and season with salt and pepper. Whisk and gradually add the beer to make a smooth batter. Set aside for 30 mins.
- In the meantime, wash the potatoes and cut lengthwise into sticks about the width of a finger.
- Rinse to remove the starch and dry in a clean cloth. Deep fry for 7 mins in oil at 150 C/350 F.
- Remove, set aside for a few minutes, then fry again for 3 mins. The chips should be crisp on the outside and soft inside.
- Season the fish with salt and pepper and coat with flour.
- Pour a little of the cooking oil into a frying pan. Dip each fish fillet into the batter.
Fry for 3-4 minutes on each side.
The Chef's twist
Turn home-made mayonnaise into a tartare sauce by adding finely chopped gherkins, capers, parsley, chervil, shallot and hard-boiled egg.