England's classic... but more traditional!
Ricardo Traditional Beer Fich And Chips
PREPARATION: 25 minutes
COOKING: 25 minutes
TOTAL: 50 minutes
PORTION(S): 4 servings
INGREDIENTS
PREPARATION
- Preheat the oil in the fryer to 350 °F (175 °C).
- Place a grill on a baking sheet. Preheat the oven to 200 °F (90 °C) to reserve the fries in the oven while the fish is cooking.
- Immerse the potatoes in lukewarm water to remove the starch.
- Drain and pat the potatoes in a clean cloth.
- Fry the potatoes for about 8 minutes or until they are tender and lightly browned.
- Drain the fries and place them on the grill. Let cool.
- In a bowl, combine 250 ml (1 cup) of flour, starch, salt and baking powder.
- Gradually add the beer, whisking until the mixture is smooth and homogeneous. Set aside.
- Return the potatoes to the fryer and cook for 3 to 4 minutes or until golden.
- Remove from fryer and drain on the baking sheet. Salt and keep warm.
- Salt and pepper the pieces of fish and dip them in the rest of the flour.
- Shake to remove the excess. Then immerse each piece in the batter and coat them well.
- Drain and fry, a few seconds at a time, shaking the fryer basket to prevent them from sticking to the bottom.
- Cook for about 5 minutes. Remove the fish and let drain on a rack.
NOTES:
-
|