Fish and chips
Cod in beer batter with twice-fried chips. The batter lives on cold and on the gas in the beer.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
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.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Matthias Meckel · CC BY-SA 4.0