Fish and Chips

Pearlescent cod fillets encased in a light, crispy beer batter. Dense, golden chips that crunch perfectly, served with a sharp touch of acidity.

• Prep time: 30 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 1379
• Protein: 53 g
• Carbs: 102 g
• Fat: 78 g

Ingredients

• 800 g Atlantic cod ( in thick fillets )
• 1 kg Potato ( peeled and cut into chips )
• 250 g Wheat flour
• 330 ml Blonde beer ( very cold )
• 10 g Baking powder
• 1000 ml Sunflower oil ( for frying )
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 piece Citrus limon (L.) Burm. f. ( in wedges )
• 2 tbsp Vinegar optional ( for seasoning )
• 400 g Green peas ( thawed )

Instructions

1. Preparing the chips

   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. Blanching the chips

   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. Batter preparation

   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. Mushy peas

   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. Frying the fish

   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. Finishing the chips

   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.

Chef's tips

• 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.

Storage

Eat immediately. Fried food loses its crispness as it cools down.