Main
Fish and chips
- Preparation time
- 45 min
- Servings
- 4 servings
Ingredients
- Potato — to buy800 g
- Neutral oil — to buy1 l (friture)
- Flour — to buy150 g
- Bière — to buy20 cl
- White fish fillet — to buy4 filets (150 g)
- Salt — to buy1 pincée
- Pepper — to buy1 pincée
- Petits pois — to buy200 g
- Vinegar — to buyau goût
Preparation
Peel the potatoes and cut them into thick chips (about 1.5 cm). Rinse under cold water to remove excess starch, then dry well with a tea towel.
Heat the frying oil to 130°C and blanch the chips for 6-7 minutes for a first, colourless cooking: they should just turn tender. Drain on paper towel.
Make the batter by whisking together the flour, a pinch of salt and the cold beer until you get a smooth batter thick enough to coat the back of a spoon.
Season the fish fillets with salt and pepper, dust them lightly in flour, then dip them into the beer batter to coat well.
Raise the oil temperature to 190°C and fry the fish for 5-6 minutes, turning halfway, until the batter is golden and crisp. Drain on paper towel.
Return the chips to the same oil at 190°C for a second fry of 3-4 minutes, until golden and crisp. Salt immediately.
Serve the fish and chips piping hot, with the peas and a splash of malt vinegar.