Fish and Chips
This is a recipe I borrowed from a friend whose family owned a chain of chip shops on the Northside. The chips are moist and thick, with a soft centre, while the fish is steamed inside a crispy lager-battered coating! Just add malt vinegar and sea salt, and you are sorted!
Ingredients
Serves: 4
- For the fish
- groundnut oil for frying
- 250g plain flour
- 375ml lager or ale
- 900g pollock or haddock fillets, cut into 170g pieces
- sea salt and white pepper
- For the potatoes
- groundnut oil for frying
- 8 large potatoes, peeled and cut into chips about as thick as your index finger
- sea salt and malt vinegar
Method
Prep:10min ›
Cook:30min ›
Ready in:40min
- For the fish: Preheat deep fat fryer to 180 degrees C.
- Whisk together 3/4 of the flour and the beer until thouroughly mixed. Dust the fish pieces in remaining flour (shaking off excess), then dip in batter, covering completely.
- Drop fish in oil being careful not to crowd the fryer. You may want to work in batches. Fry the fish until golden brown on both sides. drain thouroughly on a screen or kitchen paper, then salt and pepper to taste. If not preparing the chips at the same time, then keep warm in oven while preparing chips.
- For the Chips: Preheat the fryer to 160 degrees C. Allow chips to sit in water with a small amount of acid (vinegar or lemon juice) while you prepare the fryer.
- In batches to fit your fryer, drain the potatoes of water completely, then lower in the fat, shaking often. Cook for 10 minutes (potatoes should be cooked through, and moist to the centre). Repeat until all the potatoes are done.
- Let the potatoes drain as you heat the fat to 190 degrees C.
- Working in batches, return them to the fryer for 3-4 minutes, or until golden and crisp.
- Allow to drain, then add salt and vinegar to taste.
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Reviews in English (2)
Something else. Chips: Using real potatoes - it might be a good idea to soak these (once hipped) in water for at least 30 minutes - This will make them more crispy. Once ready get some kitchen paper and lightly salt them - you'll be amazed how they then taste so great! - 12 Oct 2010
- 02 Sep 2011
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