Fish and chips is a hot dish consisting of fried fish in batter, served with chips. The dish originated in England, where these two components had been introduced from separate immigrant cultures; it is not known who created the culinary fusion that became the emblematic British meal. Fish and chips is a common take-away food in the United Kingdom and numerous other countries, particularly in English-speaking and Commonwealth nations.
Ingredients
- 4 cod filets
- 55 gr flour type 00
- 55 gr corn starch
- salt and pepper to taste
- 1 teaspoon yeast
- 75 ml dark beer
- 75 ml sparkling water
- 1 kg potatoes
- oil for frying (preferably peanut oil)
- Limmi lemon juice to season
Preparation
In a bowl, mix 3 tablespoons of flour, the corn starch, yeast, with a pinch of salt and pepper. While stirring with a fork, add the beer and sparkling water until it forms a dense batter. Refrigerate the batter for 30 min to 1 hour.
Peel and cut the potatoes into strips (about 1.5 cm thick), thoroughly wash and dry them, then place the, in the refrigerator while you prepare the cod filets.
Season the fish with a dash of salt, set the fryer for 120° C (or heat the oil over the stove in a pan with high sides). Fry the potatoes till golden brown.
Take the batter out of the fridge, submerge the filets in the batter to coat them, then fry them in hot oil for about 8 minutes. Once they are ready, lay them on parchment paper.
Enjoy with lemon vinaigrette.
