Fish & Chips – English Fast Food Simply Homemade
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 16 mins |
| Total Time | 56 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g wheat flour type 405
- 250 ml beer
- 220 g fish
- 1 large potato (s)
- Fat for deep-frying (beef kidney or vegetable fat)
- 1 pinch (s) salt
- Malt vinegar
- 1 lemon (s)
Print Recipe
Pin Recipe Instructions
- Cut as large a potato as possible, unpeeled, into strips 1 to 2 cm thick. Place the raw chips in cold water for 10 minutes to wash out the starch.
- Preheat the deep fryer to 160 degrees.
- For the beer batter coating of the fish, mix 200 g flour with salt and beer well until the lumps of flour have disappeared and the consistency of the batter is reminiscent of pancake batter. In order for it to stick to the fish, it must not be too thin.
- Now remove the chips from the cold water, pat dry with kitchen paper and place in the deep fryer for about 4 minutes. If you don`t have a deep fryer, you can heat the fat in a saucepan, but then you should control the temperature. Take the crispy fried chips out of the deep fryer and place on kitchen paper.
- Now dust the fish with a little flour and dip into the beer batter. Fry until golden brown in 160 degrees hot fat for about 10 minutes and also place on kitchen paper.
- Now put the chips in the deep fryer for another 2 minutes, this time in the 180 degree hot fat.
- At the same time, chop the fish into bite-sized pieces.
- Fabio serves fish & chips in classic English in newspaper and adds a pinch of salt over the chips. The Englishman serves it with beer, malt vinegar and lemon.
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