Classic Fish and Chips
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large potatoes, peeled and cut into thick strips
- 140 g flour
- 1 teaspoon Baking powder
- 160 ml beer, (Altbier)
- 2 tablespoon corn flour
- 1 egg (s)
- 4 cod fillet (s)
- 0.5 teaspoon ½ salt
- pepper
Print Recipe
Pin Recipe Instructions
- Prepare the potatoes in a bowl with cold water.
- Put the flour, cornmeal, baking powder and salt in a bowl and mix with the beer and egg. Let rest for 20 minutes.
- Heat the oil to 175 ° C.
- Dry the potatoes well and fry them in the oil (note the temperature) until they are soft (no more bubbles appear), then pour them onto paper kitchen towels.
- Dip the fish fillets individually in the batter, add them to the hot oil and deep-fry until golden (note the temperature).
- Bake in the oven on the grid (so that the oil drips off) at 250 ° C (don`t forget the drip tray).
- Fry the potatoes for another 1-2 minutes until crispy.
- Serve with malt vinegar and salt. In England this dish is still wrapped in a newspaper in some shops.
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