England's classic... but more traditional!

Ricardo Traditional Beer Fich And Chips

INGREDIENTS

1. 6 medium potatoes, cut into 8 wedges each
2. 1 1/2 cups (375 ml) unbleached all-purpose flour
3. 2 tbsp (30 ml) cornstarch
4. 5 ml (1 tsp) salt
5. 2.5 ml (1/2 tsp) baking powder
6. 250 ml (1 cup) lager beer
7. 1 1/2 lb (675 g) haddock (or cod or turbot) fillets, halved lengthwise if necessary
8. salt and freshly ground pepper to taste
9. Oil for frying

PREPARATION

1. Preheat the oil in the fryer to 350 °F (175 °C).
2. 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.
3. Immerse the potatoes in lukewarm water to remove the starch.
4. Drain and pat the potatoes in a clean cloth.
5. Fry the potatoes for about 8 minutes or until they are tender and lightly browned.
6. Drain the fries and place them on the grill. Let cool.
7. In a bowl, combine 250 ml (1 cup) of flour, starch, salt and baking powder.
8. Gradually add the beer, whisking until the mixture is smooth and homogeneous. Set aside.
9. Return the potatoes to the fryer and cook for 3 to 4 minutes or until golden.
10. Remove from fryer and drain on the baking sheet. Salt and keep warm.
11. Salt and pepper the pieces of fish and dip them in the rest of the flour.
12. Shake to remove the excess. Then immerse each piece in the batter and coat them well.
13. Drain and fry, a few seconds at a time, shaking the fryer basket to prevent them from sticking to the bottom.
14. Cook for about 5 minutes. Remove the fish and let drain on a rack.