Fish and chips

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PRESENTATION

Fish and chips is not just a main course, but an iconic recipe, typical of British cuisine. Cod is dipped in a batter that, once fried, becomes a crispy shell that envelops the tender and succulent fish bites. The fries have the same textures, crispy on the outside and soft on the inside, ready to be dipped in your favorite sauces. To achieve the perfect frying, it is essential to follow some small but indispensable tips that we will reveal here. All you have to do is roll up your sleeves and try this fantastic street food at home!

If you are looking for other dishes with cod, also try:

INGREDIENTS

Cod 14 oz (400 g) - (or desalted cod)
Potatoes 1.3 lbs (600 g)
Salt to taste
For the batter
Type 00 flour 1 ½ cup (200 g)
Rice flour 1 ½ cup (200 g)
Brewer's yeast 1 ¼ tsp (6 g)
Vodka 10.6 oz (300 g)
Blond beer 1 ¼ cup (300 g)
Honey 1 spoonful
Salt to taste
For frying
Peanut seed oil 8 ½ cups (2 l)
Preparation

How to prepare Fish and chips

To prepare fish and chips, first make the batter. In a bowl, pour the all-purpose flour, rice flour 1, baking powder 2, and honey 3.

Add the vodka 4, light beer 5, and a pinch of salt 6.

Mix well with a whisk 7, cover with plastic wrap 8, and let rest in the refrigerator for 30 minutes. Meanwhile, peel the potatoes 9.

Cut them first into slices and then into sticks 10, soak them in cold water 11 for 20 minutes, making sure to change the water several times, this way you will remove most of the starch. After the time has passed, drain and dry them with a clean cloth 12.

Dive them into peanut oil at 340°F 13 and fry for a few minutes until they turn golden 14. Drain them on paper towels to remove excess oil 15.

Now focus on the cod. Remove the skin 16 and any bones, cut into 1.5 oz pieces each 17. First, coat them in rice flour 18.

Then in the batter 19, and fry in peanut oil at 340°F for 3-4 minutes 20 or until they are golden 21. Fry the potatoes again so they regain their crispiness.

Transfer everything onto paper towels 22, season with salt 23. Fish and chips are ready, serve with typical tartar sauce 34 or other sauces of your choice.

Storage

It is advisable to consume fish and chips immediately while the fish and fries are still hot and crispy, but if there are leftovers, you can store them in the fridge, in a sealed container, for one day.

Tip

Fry both the potatoes and the cod a few pieces at a time, so as not to lower the oil temperature too much. You can serve fish and chips with tartar sauce, ketchup, or even garlic mayonnaise.

For the translation of some texts, artificial intelligence tools may have been used.