Restaurant-style fish and chips
Einheiten
Portionen
Zutaten
Chips
- 1 1/6 kg floury potatoes, scrubbed gerundet
- 2 L neutral frying oil gerundet
- 12 g fine salt gerundet
Fish and cure
- 800 g skinless cod or haddock fillet, cut into 4 portions gerundet
- 30 g fine salt for cure gerundet
- 9 g caster sugar for cure gerundet
- 1 lemon, finely grated zest only gerundet
- 60 g seasoned plain flour, for dusting gerundet
Beer batter
- 150 g plain flour gerundet
- 75 g rice flour gerundet
- 8 g baking powder gerundet
- 4 g fine salt gerundet
- 200 ml cold lager gerundet
- 100 ml ice-cold sparkling water gerundet
Zubereitung
Method
- Cut potatoes into thick chips and rinse. Cover with cold salted water, bring to a boil, and stir firmly once to roughen the edges. Simmer until tender but intact, 8 to 12 minutes. Drain onto a rack and chill until dry.
- Mix cure salt, sugar, and lemon zest. Coat fish evenly for 10 minutes, then rinse under cold water and dry thoroughly.
- Heat oil to 140°C in a deep pot no more than halfway full. Fry chips in batches for 6 minutes to set a pale crust. Drain and cool.
- Whisk plain flour, rice flour, baking powder, and salt. Just before frying, whisk in cold lager and sparkling water; a few small lumps are fine.
- Raise oil to 180°C. Dust fish lightly with seasoned flour, dip in batter, let excess fall away, and lower carefully into the oil. Drizzle a little extra batter over the top for craggy flakes. Fry 6 to 8 minutes until deep gold and the fish reaches 63°C. Drain on a rack.
- Fry chips again at 185°C for 2 to 4 minutes until crisp. Drain, salt, and serve immediately with fish.
Notes
- Mix batter at the last moment and keep it cold; warm, overmixed batter turns bready.
- Keep wet fish and water away from hot oil. Do not fill the pot more than halfway and fry in small batches.
- For alcohol-free batter, replace lager with additional very cold sparkling water.