Fish and Chips - The batter’s as thick and crisp as you could possibly dream about, the perfect counterfoil to the tender rock cod encased in its golden shell. And those chips. Ah. Just try to resist snacking on them while cooking. I couldn’t.

Recipe: Fish and Chips

Summary: The batter’s as thick and crisp as you could possibly dream about, the perfect counterfoil to the tender rock cod encased in its golden shell. And those chips. Ah. Just try to resist snacking on them while cooking. I couldn’t.

Ingredients

    • For the fish:
    • 1 cup 113 grams all-purpose flour, plus additional for dusting
    • 11 fl ounces/ 300 ml good wheat beer or ale
    • 2 teaspoons baking powder
    • 8 ounces/ 113 grams firm white fish fillets, bones and scales removed (I used rock cod, but you could also use haddock or flounder, if available)
    • Salt and Pepper
    • About 2 cups sunflower or peanut oil, for deep-frying
    • For the chips:
    • 2 pounds/ 1 kilogram russet potatoes, peeled and sliced into three-inch strips
    • 1 green onion and a few stalks of parsley, minced, to garnish (optional)
    • Salt

For instructions please visit: BeyondthePlate.net

 

 

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 2