Fish and Chips

It is an essentially British classic. Fresh fish in a tasty batter perfectly fried, and accompanied with hearty chips is a fast food delight. Haddock is my choice of fish, and for the mixture, I use a strong beer. The exact frying temperature is essential for the fish and the chips to be nice and crisp on the outside. A deep fryer with a thermostat or a handheld version to measure the heat in a pan is preferable to achieve a perfect result.

 

Ingredients
4 x 200g fresh, thick haddock fillets or other white sea fish
250 g white flour
300 ml
strong beer
  Sea salt and pepper
  malt vinegar
3 l frying oil
4-6 large potatoes, cooking floury

 

Preparation

  1. Preheat the oven to 150 ° C. Heat the frying oil in the fryer at 130 ° C. If you use a pan, I recommend a cooking thermometer.

  2. Peel the potatoes and cut lengthwise into chips at least 1 cm thick and rinse in cold water. Dab dry with kitchen paper.

  3. Carefully put half of the chips in the hot oil and fry for 10 minutes until well done but not browned. Then remove and drain on a kitchen paper and set aside. Repeat the process with the remaining chips.

  4. Increase the heat of the fryer to 180 ° C.

  5. You may cut the fish fillets into smaller, long pieces, but not too small. They are supposed to stay thick and juicy. Season and lightly dust with flour, this will make the batter stick to the fish.

  6. For the batter, stir the flour and a pinch of salt in a large bowl with the beer to a thick mixture. Add a little extra beer if it is too thick.
    Cover the fish fillets in the batter. Carefully lower them into the hot frying oil and fry until golden brown and crispy for 8-10 minutes. Remove from the deep fryer, drain, and place on a baking sheet covered with baking paper and keep warm in the oven.

  7. Once the fish is in the oven, put the chips back into the deep fryer and fry at 180 ° C for about 4-5 minutes until golden brown and crispy. Drain the chips on kitchen paper. Season together with the crispy fish with salt before serving and if you like, drizzle with some malt vinegar.

    Serve | line four bowls with backing parchment and place the fish and chips. Eat with your hands.