Vida Recetas Editorial
Fish and chips is a British classic that conquers palates worldwide: fish in a crispy batter served with french fries. This recipe, ideal for beginners, lets you make an authentic and delicious version at home. The key is the beer batter, which gives a light and golden finish, and using a good white fish like cod.
It's perfect for a casual meal, a family dinner, or to impress fish and chips lovers. Serve with tartar sauce, mushy peas, or simply with a splash of malt vinegar. If you're looking for a comforting and tasty dish, this is your recipe!
Prep
10 min
Cook
45 min
Servings
2
We prepare all the ingredients
Gourmet notes 😄:
1. Any type of potato can be used, but those that are special for frying are better.
2. You can tell a lot of difference between frozen and fresh cod fillets. If you can, I recommend that you buy fresh and that they are as chubby as possible. It's key to getting a delicious dish!
3. The flour: the chef recommends the special one for fried foods, but I use the normal one and the result is very similar.
Peel, wash and dry the potatoes. We cut them by hand or with a cutter. The ideal thickness is approximately 1 cm. In the meantime, we are turning on the fryer at 170-180 degrees or, failing that, a pot with plenty of sunflower oil. I use a fryer, since I like the result better.
We prepare the batter.
In a large bowl, pour 150 g of the flour we have (we reserve the other 30), with the teaspoon of curry (essential in this version of fish and chips!) , a teaspoon of baking powder and beer. Whisk with the rods vigorously. On the other hand, beat the egg white and when it is fluffy, add it to the batter bowl.
We continue to beat until there is a homogeneous mixture as in the photo. Don't be scared if there's too much liquid left, which is fine.
Add a pinch of curry to the other 30 grams of flour and reserve it, as is, to make a pre-batter
We turn on a large diameter pan with a good sunflower oil base. About two centimeters high, more or less.
In the meantime, we wash and remove the skin from the cod fillets. We dried them a little and passed them through the pre-batching process.
This pre-batter has to be a thin layer of flour so that the next batter adheres better. I advise you to tap the fillet a few taps so that the excess falls off.
Put the fillet in the batter and let it soak well. The more battered, the more successful the fish will be. It is a key point in the development.
We add the fish to the pan, which will already have the hot oil.
We will cook it over medium heat, the 5th or 6th of an induction hob.
Notice in the photo that the fish is completely covered by a thick layer of batter.
At this time, we also put the potatoes on the fire or fryer, so that everything is cooked at once
We use a wooden spatula or spoon to pour oil over the fish. We have to make sure that the batter is sealed well so that it doesn't fall apart when you turn it around.
After 14 minutes or so, we will have the potatoes ready. Be careful, you have to stir from time to time so that they don't stick together while cooking!
And after approximately 19 minutes, we will also have the fish. The one we'll have turned around in the middle of the time.
The photos show how they should look.
We take out the potatoes and fish. We put them on kitchen paper so that it absorbs excess oil and we have it!!!!
This dish is eaten accompanied by a dressing of salt and malt vinegar. In Spain it is not easy to obtain malt vinegar (available only in tourist towns or large supermarkets), but we cannot replace this vinegar with another.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 10 minutes and the cooking time is 45 minutes.
This recipe is designed for 2 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
