Summary

Ingredients

• 1 kg cod fillet (s) or redfish fillet or pollack fillet
• 420 g wheat flour (type 405 or 550) or spelled flour type 630
• 2 teaspoons baking soda
• 2 teaspoons salt
• beer
• Black pepper from the mill

For the sauce:

• 250 ml mayonnaise
• 0.5 tablespoon ½ capers, chopped
• 1 tablespoon gherkins, finely chopped
• 1 tablespoon parsley, smooth, finely chopped
• some lemon juice, freshly squeezed
• 0.5 teaspoon ½ tarragon, finely chopped
• some lemon peel (some zest)
• some Tabasco
• some Worcester sauce
• 1 small spring onion (s) with green, very finely chopped

Moreover:

• Fat for deep-frying

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Instructions

1. Mix the flour, baking powder and salt together. Stir the beer into the mixture with a whisk until a smooth, thick batter is formed. The amount of beer is very different and depends on the type of flour and how it is ground, so don`t pour everything in right away.
2. The batter is good if it sticks well to the fish when it is pulled through, but drips quickly. Too thick a dough draws too much fat and you can only taste the dough and not the fish. Let the dough rest (approx. 20 min.).
3. Heat the frying fat. Wash the fish, remove the bones and pat dry completely. Cut the fillet crosswise into 3 - 4 cm wide strips, salt, pepper, dip in the beer batter (meat fork) and slowly slide into the 175 ° C hot fat - not too many at once, otherwise they will stick together, the oil will be strong cools down and the fish becomes oily and mushy on the inside.
4. Do not put in the frying basket, the fish will no longer come out of the grid. Bake until golden brown. Store on a grid, including a fat pan, at 90 ° C in a preheated oven.
5. The easiest way to make the chips is to use ready-made thick french fries, which you deep-fried after the fish. CK has very good french fries recipes if you want to make them yourself.
6. For the tartar sauce: Mix the ingredients together and place in the refrigerator for half an hour. It can also be done the day before. Season with salt and pepper when the sauce is in the fridge. Malt vinegar or balsamic cream also go well with fish & chips.