Plat
Fish and Chips
50 minPour 2Nutri-Score D€€
D
50 min
50 minFish and Chips
ce qu’il vous faut
Ingrédients
white fish fillets (pat dry)Poissons400 g
potatoes (peeled and cut into thick chips)Fruits et légumes800 g
plain flourÉpicerie150 g- cornflourÉpicerie30 g
cold beer (chilled)Boissons200 ml- baking powderÉpicerie5 g
saltÉpices8 g- vegetable oil (for deep frying)Épicerie1,5 litres
lemon (cut into wedges)Fruits et légumes1 morceau
par portion
Nutrition
852kcal
- Glucides
- 88 g
- Protéines
- 41 g
- Lipides
- 38 g
ce que vous utiliserez
Ustensiles
Friteuse
Saladier
Fouet
Écumoire
Thermomètre de cuisine
pas à pas
Préparation
- Étape 1
Prepare the chips
- Peel the potatoes and cut them into thick chips.
- Rinse the chips in cold water and dry them thoroughly.
- Étape 2
First fry of the chips
- Heat the oil to 140 °C.
- Fry the chips until soft but not coloured, then drain.
- Étape 3
Make the batter
- Whisk the flour, cornflour, baking powder and salt together.
- Pour in the cold beer and whisk to a smooth, thick batter.
- Étape 4
Coat the fish
- Pat the fish fillets dry and season them.
- Dip each fillet into the batter so it is fully coated.
- Étape 5
Fry the fish
- Raise the oil to 180 °C.
- Fry the battered fish until golden and crisp, then drain on a rack.
- Étape 6
Crisp the chips
- Fry the chips a second time at 180 °C until golden and crisp.
- Drain and season with salt.
- Étape 7
Serve
- Plate the fish and chips with lemon wedges.