Fish and chips
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British food gift to the world. Fish and chips is the absolute nobility of deep-fried food. Especially delicious at festive occasions.
Ingredients for four
4 thick fillets of cod, pike or pike
Frits of fish:
2 – 2,5 dl lager beer 1,5 dl wheat flour 1,5 dl corn flour 1 tsp salt 0,5 tsp white pepper
2 – 2,5 dl lager beer 1,5 dl wheat flour 1,5 dl corn flour 1 tsp salt 0,5 tsp white pepperp>Lemon mayonnaise
4 tablespoons mayonnaise juice of half a lemon 1 handful dill&
French potatoes
1 kg of firm potatoes (whitefish) salt 1 litre of deep-frying liquid
First of all, make the deep-fried fish batter. Mix the dry ingredients and then add the beer, stirring once. The fritter batter should be quite thick but not soggy. Cook until done.
Peel the potatoes and cut them into fair sized chips. Put the oil in a saucepan with a lid on to lightly heat the oil and keep the lid on to lightly heat the oil.
Soak the fries in small batches for 5 minutes, then lift them into the water to wait for the second round.
Once the fries are pre-cooked, dip the fish fillets in the batter and dip a couple at a time so that the crust is golden brown. Use a slotted spoon to set aside to wait.
Fry the fries a second time so that they also turn golden brown. Drain, drain and salt. Serve with fish and chips from a newspaper.
deep-frying Midsummer Fish dishes Central Europe May Day
