Crispy Fish and Chips

8 Apr 2018

Cooking Level: ★★★☆☆

Time: ★★★☆☆

 

   

INGREDIENTS

  • 4 pieces of blue cod fillet

  • Salt and Pepper

  • 1 lemon, juiced

 

For Batter

  • 250g Plain flour

  • 300g Cold beer

  • 3tsp Baking soda

  • Salt and pepper

  • 1kg Dutch cream potatoes, peeled and cut into strips

  • 1Ltr Rice bran oil

 

DIRECTIONS

  1. Boil the potatoes in salted water for around 10 to 15 minutes

  2. Strain and set aside to dry on a tray

  3. For the batter mix the flour with the baking soda

  4. Add the ice cold beer and mix until you have a smooth batter

  5. Let the batter rest for an hour

  6. Season the fillet with lemon salt and pepper

  7. Get a large pan ready with oil and heat up to at least 180°C

  8. Fry the potatoes first and you can use the same oil for the fish

  9. Fry the potatoes in batches until golden brown on the outside

  10. Season with salt and keep warm

  11. Coat the fillets in Flour, dip in the batter and fry them one by one until golden brown and crispy

     

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