Fish and chips
============== 2025-06-29 *


Comment: Fish and chips are eaten in England drizzled with malt vinegar. Another option is a sauce tartare. For chips, I normally make them in the oven oven chips. For the beer, I use a good English amber ale, but it doesn't really matter, make sure you have enough, the rest is for the chef! For the frying oil, as I don't have a deep fryer, I use a frying pan, just large enough to cook 3 to 4 fillets at a time in which I put ~1 cm of oil. Heat the oil to 180C, and keep the heat on high (+/-) because the fish will cool the oil and it must be kept at ~180C. Use of baking powder is optionnal.

Serves 2

Ingredients:
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4 fish fillets (cod ~500 g)
60 g flour for the batter
40 g cornstarch
flour (to flour the fish)
100+ ml beer cold (see text)
1- teaspoon baking powder
S + P

Preparation:
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Heat oil to 180C.

Prepare a dish with flour to flour the fillets.
Prepare a bowl with the batter:
- Put the flour, the cornstarch, baking powder and a good pinch of salt in the bowl, add the beer while whisking until you get the right consistency (sould coat the back of a spoon, not too thick). Do not whisk more than necessary.

Dry the fish on both sides with absorbent paper.
Lightly! salt the fillets on both sides, toss them in the flour. Shake off excess flour, then pass the fillets into the batter.
Let them drain for 1 to 2 seconds, then carefully place them in the oil for ~1+ minute on each side, a little more if they are thick.

Place on paper towels while other fillets are cooking.

Serve immediately with fries, vinegar or tartar sauce.
If the fish must wait (not recommended), place it on a wirerack with absorbant paper, not on a sheet.