Fish And Chips
Prepare crispy fish and chips using fresh cod, potatoes, and a beer batter, deep-fried to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Cod Fillets (skinless and boneless) | 800 | Grams |
| Potatoes (peeled and cut into thick chips) | 1 | Kilogram |
| All-purpose Flour (plus extra for dusting) | 250 | Grams |
| Baking Powder | 1 | Tsp |
| Cornstarch | 50 | Grams |
| Beer (cold, preferably lager) | 300 | Milliliters |
| Water (cold) | 100 | Milliliters |
| Salt (plus extra for seasoning) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Vegetable Oil (for deep frying) | 2 | Liters |
| Lemon (cut into wedges for serving) | 1 | Count |
Instructions
- Rinse the cod fillets and pat them dry with paper towels.
- In a large bowl, mix the flour, baking powder, cornstarch, salt, and pepper.
- Gradually whisk in the beer and cold water until the batter is smooth and thick.
- Heat the vegetable oil in a deep fryer or large pot to 180 degrees Celsius.
- Dust the cod fillets with flour, shaking off any excess.
- Dip the floured fillets into the batter, ensuring they are fully coated.
- Carefully place the battered fillets into the hot oil and fry for 5-7 minutes until golden brown and crispy.
- Remove the fish from the oil and drain on paper towels. Season with salt.
- Fry the potato chips in batches for 5-6 minutes until golden and crispy.
- Drain the chips on paper towels and season with salt.
- Serve the fish and chips hot with lemon wedges on the side.
Prep
- Chill the beer in the refrigerator for at least 2 hours before use.
Kitchen equipment
Deep FryerKitchen Thermometer