Fish and Chips

fish and chips

Ingredients

For the fish:

-3 Cod filets (about 150g each, or less depending on how hungry you are)

-Some salt to taste

-Ground black pepper

-A tbsp of flour (to lightly coat the fish)

For the batter:

-125g of AP flour

-40g of cornstarch

-1 tbsp (yes) of baking powder

-Some turmeric (I used 2 tsp)

-(Ground chili flakes (Espelette here) optional)

-About 20cl of cold Dunkel beer (I used almost one bottle of Pelforth)

-Cold Water (about 5cl)

-Salt and pepper to taste

For the fries:

-About 500g of potatoes

-Frying oil

For the tartar sauce:

-1 egg yolk

-12cl of neutral oil

-1 tsp Whole-grain mustard (french)

-1 small shallot

-1 tbsp of vinegar or half a lemon (juice)

-2 gurkins

-Capres if you have them! I didn’t

-a handful of parsley and chives

-Salt and pepper to taste

RECIPE

Today’s recipe comes right from our dear neighbors: Brits!!! More specifically, England, and historically, from Jewish Portuguese.

time : 1h30—for 3 to 4 people—easy

As you can tell, not only tea-drinkers and biscuit-lovers fell for my recipe… My little furry friend did too!

HERE COMES THE RECIPE YOU’VE ALL BEEN WAITING FOR BIATCHES

Steps

  1. Make the batter.

    • In a bowl, mix the flour, cornstarch, baking powder, turmeric, chili flakes, pepper and salt.

    • Add in the cold beer and water. Mix well until it forms a pancake-like consistency. Refrigerate it for 30 mins (up to an hour).

2. Make the french’ie fries’ies.

  • Wash and peel the potatoes carefully.

  • Plunge and rinse them in cold water.

  • Pat them dry carefully (so the oil doesn’t splatter everywhere when dumped in)

  • First fry: Heat your oil to 180°C. Let them bathe in boiling oil for about 3 to 5 minutes depending on the quantities. Let them rest when done

  • Second fry: Same heat or slightly hotter. Let them cook until golden brown or more (to your liking!) Strain them and use paper towels to soak up the excess oil

3. Prepare the fish

  • Wash it if you need it beforehand (it depends on the quality of your fish but also cultural and personal differences!).

  • Pat it dry well before slicing the meat into three filets. You can also buy 3 filets if it’s easier, I just did with what we had at home!

  • Season each piece with salt and pepper. Then, coat them in a flour/pepper/spices of your choice, mixture

  • Wait until the very last minute before dipping them into the batter and frying them! Fry them at 180°C in oil for about 5 to 10 minutes.

4. Make the Tartar sauce

  • Make mayonnaise by whisking an egg yolk until foamy or lighter in colour. Then, VERY slowly pour (trickle after trickle) some oil into the yolk, while continuously and vigorously whisking with your other hand. The mixture should start to thicken after about 3 minutes of non-stop whisking. It’s hard, but worth it. The secret here is to never stop whisking and to add the oil slowly, so the emulsion happens.

  • Once your mayonnaise’s ready, chop all of your condiments pretty finely. Add them to your mayo, and season with salt, pepper, whole-grain mustard, and lemon juice (or vinegar). (This sauce isn’t exactly Tartar as I didn’t use capers (and estragon but tbh the herbs you want to use are up to YOU)).

  • Whisk it all well and, TADAAA!!

FOOD IS LOVE.