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Fish and Chips
50 minServes 2Nutri-Score D€€
D
50 min
50 minFish and Chips
what you need
Ingredients
white fish fillets (pat dry)Fish400 g
potatoes (peeled and cut into thick chips)Produce800 g
plain flourPantry150 g- cornflourPantry30 g
cold beer (chilled)Beverages200 ml- baking powderPantry5 g
saltSpices8 g- vegetable oil (for deep frying)Pantry1.5 litres
lemon (cut into wedges)Produce1 piece
per serving
Nutrition
852kcal
- Carbs
- 88 g
- Proteins
- 41 g
- Fat
- 38 g
what you’ll use
Tools
Deep fryer
Mixing bowl
Whisk
Slotted spoon
Kitchen thermometer
step by step
Method
- Step 1
Prepare the chips
- Peel the potatoes and cut them into thick chips.
- Rinse the chips in cold water and dry them thoroughly.
- Step 2
First fry of the chips
- Heat the oil to 140 °C.
- Fry the chips until soft but not coloured, then drain.
- Step 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.
- Step 4
Coat the fish
- Pat the fish fillets dry and season them.
- Dip each fillet into the batter so it is fully coated.
- Step 5
Fry the fish
- Raise the oil to 180 °C.
- Fry the battered fish until golden and crisp, then drain on a rack.
- Step 6
Crisp the chips
- Fry the chips a second time at 180 °C until golden and crisp.
- Drain and season with salt.
- Step 7
Serve
- Plate the fish and chips with lemon wedges.