Recipe for Fish and chips

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x portion

NaN g

1678 kcal

x g

3 kcal

1677.9

Calories

43.5g

Prot.

133.6g

Fat

71.9g

Carbs

Ingredients (servings):

Converted ingredients are going to appear on the shopping list

New potatoes11× piece (990 g)
Cod8× piece (800 g)
Rapeseed oil52.5× tablespoon (525 g)
Wheat flour, white, plain7× tablespoon (105 g)
Beer bitter80 ml
Sparkling water80 ml
Corn starch7× tablespoon (70 g)
Baking powder1.25× teaspoon (5 g)
Salt8× pinch (4 g)
Pepper, black1× pinch (1 g)

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How to make Fish and chips

1. NOTE: The dish is deep fried, so use twice as much oil as is listed in the ingredients.
2. Mix the flour (leave 2 tbs for later), corn starch, baking powder, salt and pepper together in a deep bowl. Then add the beer and water, and mix with a fork until it acquires a thick, smooth consistency. Place the plate in the fridge for a minimum of 30 minutes.
3. Peel and slice the potatoes into chips. Put the chips in a colander and rinse them thoroughly with cold water from the tap.
4. Place the washed chips in a pan with cold water. Gently bring to the boil and boil on a low heat for 3-4 minutes.
5. Carefully drain the chips in the colander, then dry with paper towels. Keep them in the fridge covered with paper towels until needed.
6. Meanwhile, place the washed fish fillets on a paper towel and dry them. Lightly salt.
7. Heat up the oil in a deep fryer or large, deep pan. Fry the chips a handful at a time for around 2 minutes (they should not turn brown). Once the chips are lightly fried, remove them from the oil and drain them.
8. Put the two spoonfuls of flour kept aside earlier in a deep plate. Coat each fish fillet in flour and shake off any excess.
9. Take the previously prepared mass from the fridge, and dip the flour-coated fillets in the mass.
10. Check that the oil is still very hot. Carefully lower each fillet into the hot oil. Fry for around 8 minutes until the batter is crisp and golden, using a large slotted spoon to turn the fillets over from time to time.
11. After frying, remove the fillets from the hot oil and dry them on paper towels. Sprinkle with salt. Cover with baking paper and keep warm.
12. Heat the oil even higher, then fry the chips for around 5 minutes until crisp and golden. Remove from the oil and drain excess. Salt the chips.
13. Serve the fish and chips immediately after removing them from the pan and draining off the oil.

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Recipe for Fish and chips

How to make Fish and chips

1. NOTE: The dish is deep fried, so use twice as much oil as is listed in the ingredients.

2. Mix the flour (leave 2 tbs for later), corn starch, baking powder, salt and pepper together in a deep bowl. Then add the beer and water, and mix with a fork until it acquires a thick, smooth consistency. Place the plate in the fridge for a minimum of 30 minutes.

3. Peel and slice the potatoes into chips. Put the chips in a colander and rinse them thoroughly with cold water from the tap.

4. Place the washed chips in a pan with cold water. Gently bring to the boil and boil on a low heat for 3-4 minutes.

5. Carefully drain the chips in the colander, then dry with paper towels. Keep them in the fridge covered with paper towels until needed.

6. Meanwhile, place the washed fish fillets on a paper towel and dry them. Lightly salt.

7. Heat up the oil in a deep fryer or large, deep pan. Fry the chips a handful at a time for around 2 minutes (they should not turn brown). Once the chips are lightly fried, remove them from the oil and drain them.

8. Put the two spoonfuls of flour kept aside earlier in a deep plate. Coat each fish fillet in flour and shake off any excess.

9. Take the previously prepared mass from the fridge, and dip the flour-coated fillets in the mass.

10. Check that the oil is still very hot. Carefully lower each fillet into the hot oil. Fry for around 8 minutes until the batter is crisp and golden, using a large slotted spoon to turn the fillets over from time to time.

11. After frying, remove the fillets from the hot oil and dry them on paper towels. Sprinkle with salt. Cover with baking paper and keep warm.

12. Heat the oil even higher, then fry the chips for around 5 minutes until crisp and golden. Remove from the oil and drain excess. Salt the chips.

13. Serve the fish and chips immediately after removing them from the pan and draining off the oil.