Plat
Fish & Chips
50 minPour 4Nutri-Score D€€
D
50 min
50 minFish & Chips
ce qu’il vous faut
Ingrédients
potatoes (peeled and cut into thick chips)Fruits et légumes1 kg
white fish fillets (pat dry)Poissons600 g
all-purpose flour (for the batter)Épicerie150 g- cornstarchÉpicerie50 g
- baking powderÉpicerie5 g
cold beer (ice cold)Boissons200 ml
saltÉpices10 g
black pepper (ground)Épices3 g- vegetable oil (for deep frying)Épicerie1,5 litres
par portion
Nutrition
645kcal
- Glucides
- 61 g
- Protéines
- 33 g
- Lipides
- 30 g
ce que vous utiliserez
Ustensiles
Friteuse
Saladier
Écumoire- Grille de refroidissement
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 pat them completely dry.
- Étape 2
First fry the chips
- Heat the oil to about 150 °C.
- Fry the chips until soft and pale, then drain them.
- Étape 3
Make the batter
- Whisk the flour, cornstarch, baking powder, salt and pepper in a bowl.
- Pour in the cold beer and whisk to a smooth batter.
- Étape 4
Fry the fish
- Raise the oil temperature to about 180 °C.
- Dip the fish fillets in the batter and fry them until golden and crisp.
- Drain the fish on a rack.
- Étape 5
Finish the chips
- Fry the chips a second time until golden and crisp.
- Drain and season with salt.
- Étape 6
Serve
- Serve the fried fish with the hot chips.