Description
Beer-battered fish and chips is a beloved dish that combines crispy, golden fish with fluffy chips, creating a delightful experience for your taste buds.
Ingrédients
- Fresh White Fish Fillets: 1 lb (cod or haddock)
- All-Purpose Flour: 1 cup
- Beer: 1 cup (lager or ale)
- Baking Powder: 1 tsp
- Salt: 1 tsp
- Potatoes: 2 large
- Vegetable Oil: for frying
Instructions
- Peel and cut the potatoes into thick chips, rinse, and pat dry.
- Parboil the chips in salted boiling water for about 5 minutes, then drain and cool.
- In a mixing bowl, combine flour, baking powder, and salt. Gradually whisk in the beer until smooth.
- Heat vegetable oil in a deep frying pan to 350°F (175°C).
- Fry the parboiled chips in batches for 5-7 minutes until golden brown, then drain on paper towels.
- Dip fish fillets in the batter and fry in batches for 4-6 minutes until golden brown, then drain on paper towels.
- Serve the fish and chips hot with lemon wedges and tartar sauce.
Notes
- Chill the batter for extra crispiness.
- Use cold beer for a lighter batter.
- Fry in small batches to maintain oil temperature.
- Temps De Préparation: 30 minutes
- Temps De Cuisson: 20 minutes
- Catégorie: Main Course
- Méthode: Frying
- Cuisine: British
La Nutrition
- Taille D'Une Portion: 1 serving
- Calories: 600
- Sucre: 1g
- De Sodium: 800mg
- La graisse: 30g
- Graisses Saturées: 5g
- Les Graisses Insaturées: 20g
- Les Gras Trans: 0g
- Les hydrates de carbone: 70g
- La fibre: 5g
- La protéine: 25g
- Le taux de cholestérol: 50mg
Mots-clés: beer-battered fish, fish and chips, British cuisine, fried fish