INFO
I have still to understand Nan’s fascination for fish and chips…but I must say this one recipe is not half bad…actually pretty tasty.
Details
Ingredients Fish
- 55 g (7 tbsp) of flour divided in 2
- 2/7 (2 Tbsp) set aside
- 55 g of cornstarch
- 1 Tsp of baking Powder
- 1/3 cup of cold beer (dark preferred)
- 1/3 cup of cold sparkling water
- 4 large piece of fish (cod or likes), thick pieces preferred
- Oil for cooking
- Salt & Pepper to taste
Method Fish
- Make sure to set aside the 2 tbsp of flour
- In a large bowl, mix the remaining flour with the cornstarch
- Add salt and pepper and mix
- Mix in the beer, while you whisk continuously, then add the sparkling water the same way
- Place the batter in the fridge to rest for 30-60 mn
- In the meantime, take the fish out, dry it well on paper towels
- Salt and pepper on the fish (lightly)
- Eat the oil to 350F/180C
- Take the batter out of the fridge
- Now toss the fish into the remaining flour and shake the excess flour our of the fish
- Dip the fish into the batter to coat the fish properly
- Make sure the oil is at temperature
- Deep the fish into the oil for about 8 mn until the batter is crisp and golden. Take care of turning the fish from time to time.
- Once cooked, take the fish out, dry out the excess oil on paper towel and serve
For the chips, you are on your own 😊
Quick View
| Traditional | |
|---|---|
| Serve | 2-3 |
| Preparation Time | 5 mn + 60 mn rest |
| Cooking Time | 10 mn |
| Temperature | |
| Authors | Pascal Crausaz |
| Special |
