Fish and Chips
What could be more British than fish and chips? Perfect crunchy batter and triple cooked chips you can do at home.
Servings: 2 People
For Fried Fish：
- 200 g Plain flour
- Enough for frying - about 1 Litre Groundnut oil
- 250 ml Cold beer
- 2 tsp Baking powder
- 200 g Cod / Haddock Filet
- To taste Salt & pepper
- 400 g Floury Potato
- To taste Salt
- Preparing ingredients: Cod fillets are skinned and checked for bones and if necessary, picked. They can be cut into large pieces like or fried whole. Use kitchen paper to dry the surface of fish fillets and set aside.
- Making fries: Wash and peel potatoes. Cut into 1 to 1.5 cm thick and 5 cm long fries. Rinse the starch off the surface with running water.
- Put the fries into a pot, add the amount of cold water that completely covers the fries, and season with an appropriate amount of salt. Cook until the fries become soft. Boil for about 6-8 minutes after boiling. Note: — Do not overcook, or the fries will break easily; — The water should not be violently rolled during the process, otherwise the fries will be easily cooked.
- Remove the fries gently, drain the water, flatten and cool, then refrigerate for at least 30 minutes.
- Add up to half a pot of oil to a deep saucepan. Bring to a medium heat oil to 140C (requires temperature probe to test oil temperature). Add the French fries in small portions and fry for 6-8 minutes to form a light yellow shell, but the colour is not obvious. Note: Be sure to fry in small portions to avoid the oil temperature dropping too much.
- Take the fries out of the oil and lay flat on a rack. Refrigerate for at least 30 minutes.
- Prepare to fry the fish while the chips are refrigerated: reheat the oil to 185C (requires temperature probe to test oil temperature).
- To make beer batter: Sift the flour into a large bowl, add baking powder and a pinch of salt, and mix well. Quickly pour in cold beer (the beer is taken out of the refrigerator directly, ready to use), and pour it with an eggbeater, until smooth and powder-free, with a texture like thick cream, which can wrap fish fillets. Not too heavy. Season with enough salt and black pepper and mix well. Note: Mix the batter quickly and use it immediately after mixing, otherwise the taste of the fried food will be thick.
- Start frying the fish: Pat a thin layer of flour evenly on the surface of the cod and shake off the extra flour. Dip into the batter so that the batter evenly covers the surface of the cod. Gently shake off excess batter.
- Put the cod gently into a hot oil pan (oil temperature is about 185C) and fry for about 4-6 minutes until the surface is golden brown. It is recommended to fry them one by one to avoid overcrowding. Note: The frying time depends on the thickness of the fish fillet. You can use the temperature probe to insert the thickest part of the fish, usually 50C. After frying, remove and drain the oil on the rack.
- Remove the fries from the refrigerator and heat the oil to 180C (also using a temperature probe). Fry for 3 to 5 minutes until the surface of the fries becomes golden brown. Note: It is also necessary to fry in small quantities to avoid the oil temperature dropping too much.
- After frying, remove and drain the oil. Now grind an appropriate amount of salt on the surface.
- In this way, a crispy fish and chips inside and outside is ready. Paired with lemon juice , malt vinegar, salt and pea puree are the favourite foods of people in the UK. And for me, how can I eat fries without ketchup?
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