Fish and Chips
Ingredients
- For the fish
- 600 grams white fish fillets (skinless) (such as cod or redfish)
- 1 Tbsp lemon juice
- 200 grams Pastry flour
- 250 milliliters beer
- 1 egg
- ½ tsp salt
- 1 egg white
- Vegetable fat (for frying)
- To serve
- lemons
Preparation steps
For the fish: Rinse the fish, pat dry, cut into 1.5 cm (approximately 1/2 inch) wide strips, sprinkle with lemon juice and season with salt and pepper. For the batter: Whisk the flour, beer, egg and salt together, cover with a cloth and let rest for 15 minutes. Stir vigorously. Whip the egg white to medium-stiff peaks then fold into the batter. Individually dip the fish pieces in the batter, letting excess drip off and fry in the preheated oil at 180°C (approximately 350°F) until golden brown and crispy.
For the French fries: Peel the potatoes, rinse, cut into thick French fries and pat dry. Deep-fry for about 5 minutes, until soft. Remove from the fat. Increase the heat to 190°C (approximately 375°F) and re-fry the potatoes until crispy and golden brown, about 2 minutes. Remove from the oil, drain on paper towels and sprinkle with salt. Serve the fish and chips with lemon slices.
