Fish and Chips
Ingredients
- 800 gAtlantic cod (in thick fillets)
- 1 kgPotato (peeled and cut into chips)
- 250 gWheat flour
- 330 mlBlonde beer (very cold)
- 10 gBaking powder
- 1,000 mlSunflower oil (for frying)
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pcCitrus limon (L.) Burm. f. (in wedges)
- 2 tbspVinegar (for seasoning)
- 400 gGreen peas (thawed)
Method
Pearlescent cod fillets encased in a light, crispy beer batter. Dense, golden chips that crunch perfectly, served with a sharp touch of acidity.
- 1
Cut the potatoes into thick sticks. Rinse them thoroughly to remove starch, then dry them perfectly in a clean cloth. The potatoes must be dry to the touch before frying.
- 2
Plunge the chips into the oil at 150°C. They should cook without browning until tender in the middle. Drain them and let them rest on a rack.
- 3
Mix the flour, baking powder, and a pinch of salt. Pour in the very cold lager while whisking gently. The batter should be smooth and coat the spoon, with the consistency of thick cream.
- 4
Cook the peas in boiling salted water for 5 minutes. Drain them and mash them coarsely with a fork, a squeeze of lemon, and a pinch of pepper.
- 5
Lightly flour the cod fillets, dip them into the batter, then carefully submerge them in the oil at 180°C. The crust should become golden, rigid, and very crispy.
- 6
Increase the frying oil temperature to 190°C and plunge the chips back in for a few minutes. They should come out golden brown and sound hollow when shaken.
Frequently asked questions
How do you get this dish right?
- The beer must be ice-cold to create a thermal shock with the oil, which is what makes the batter puff up.
- Do not overcrowd the fryer, otherwise the temperature drops and the fish becomes greasy instead of crispy.
How long does this dish keep?
Eat immediately. Fried food loses its crispness as it cools down.
