EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Today’s recipe is that of British classic: fish and chips, based on breaded and fried cod fillets accompanied by fries (usually unpeeled).

The preparation may vary according to the ingredients used to make the batter, our version uses beer (which can be easily replaced with sparkling water) which will make the batter swell and brown making it crunchy and tasty.

As for the fish used for fish and chips, in addition to cod fillets, you can use hake or a fish with a consistent and non–fat meat, both fresh or frozen.

An ideal dish for a dinner with friends or family.

The British usually serve it with a glass of beer.

Let’s start:

FISH AND CHIPS

Ingredients for 4 people: 4 fairly thick cod fillets – 4 potatoes – 1 l of oil (peanut or sunflower) – 120 g of white flour – 60 ml of beer (or sparkling water) – 1 egg white – 1 teaspoon of fine salt – 1 tablespoon of olive oil – mayonnaise – parsley – lemon

Preparation:

Enjoy your meal!

Prepare the batter by mixing 60 g of flour, beer (or sparkling water), egg white, salt and oil in a large bowl.

Check the thickness of the batter which will depend on the weight of the egg white and see if you need to dilute it with an extra drop of beer (or sparkling water) or thicken it by adding a spoonful of flour.

It must be a soft batter, but not liquid.

Defrost the fillets or, if you use fresh fish, clean it and cut it into fillets.

Wash them and dry them well with absorbent paper.

Wash the potatoes well and peel them if you prefer, but they are better with the skin.

Cut them into wedges and dry them with absorbent paper to remove excess starch.

Pour the oil into a saucepan and heat it. Start frying the potatoes, once golden place them on absorbent paper.

Arrange them on a baking tray and keep them in a hot oven (at minimum temperature).

Proceed to the breading of the fish fillets, passing them first in the remaining 60 g of flour and then in the batter.

Fry the fillets in hot oil. Drain them when they are golden brown and dry them on absorbent paper. When you have fried all the fillets, take the potatoes out of the oven and serve your tasty fish and chips immediately, hot, accompanied with mayonnaise, lemon and parsley.

original recipe: https://www.cucchiaio.it/ricetta/fish-and-chips/