English Fish Supper
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
- Ingredients
- 35 ozs waxy, firm-cooking potatoes
- salt
- peppers
- 21 ozs pork fillets (e. g. cod or redfish)
- salt
- freshly ground Black pepper
- ½ lemon (juice)
- 3 Tbsps vegetable oil
- 2 Tbsps chopped parsley
- In addition
- Fat (for deep-frying)
Product recommendation
It is best to use two deep-fat fryers. Alternatively fry the chips for the second time after you have fried the fish.
Preparation
Kitchen utensils
1 Citrus juicer, 1 Measuring cups, 1 Bowl, 1 Tablespoon, 1 Hand mixer, 1 Small bowl, 1 deep bowl, 1 Whisk, 1 Waffle iron, 1 Brush
Preparation steps
1.
Prepare a deep-fat fryer and heat to 165°, or heat the fat in a large pan (The fat is hot enough when bubbles form on the handle of a wooden spoon held in the fat).
2.
Wash and scrub the potatoes and cut into wedges. Pat dry.
3.
Put into the hot fat in batches and fry for about 5 minutes, until they are soft but not browned. Take out of the fryer.
4.
Increase the temperature to 190° and return the chips to the fryer in batches for about 2 minutes, until nicely browned. Take out, drain well and sprinkle with salt. Serve immediately.
5.
Cut the fish into bite-sized pieces and place in a shallow dish. Mix the lemon juice, oil, parsley, salt and pepper to make a marinade. Pour over the fish, cover and marinate in the refrigerator for 20 minutes.
6.
For the beer batter, sieve the flour into a bowl. Stir in the beer, egg and salt, cover with a cloth and leave to stand for 15 minutes. Then stir well. Beat the egg white, but not too stiffly, and fold into the batter.
7.
Take the fish pieces out of the marinade, dry carefully and dip into the batter one piece at a time. Turn over, lift out and drain. Fry the fish pieces in the deep-fat fryer at 180°C until crisp and golden brown. Drain the fried fish well on paper towel.
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