Snack Fish and chips

Votes: 1

Time: 55 min.
Complexity: easily
Servings: 4

Fish and chips is a traditional English appetizer of crispy battered fish with French fries. This recipe makes it especially delicious, as the fish is fried in beer batter. A homemade seasoning of salt, black pepper, and lemon garlic adds a pleasant savory flavor. Fry the julienned potatoes and battered cod alternately in plenty of oil (in a deep fryer or large saucepan), heating the oil to the desired temperature between batches to ensure even frying. This will give you delicious fries, just like you'd get at your favorite fast food joint, and the fish will have a crispy, airy crust and a juicy interior. Serve fish and chips with dipping sauces.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

French fries

4 large baking potatoes, cut into strips

Beer batter

0.33 l of beer
2 cups premium flour
0.5 tsp. homemade seasoning, see recipe below
0.7 kg cod fillet, skinless and boneless, cut diagonally into strips 2 cm wide (12-15 cm long)

Homemade seasoning

1 tbsp. salt
1/4 cup black pepper
1/4 cup garlic powder
Mix all ingredients

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: French fries, light beer, cod, garlic powder

Cooking the dish according to the recipe:

Heat vegetable oil in a cauldron to 190°C on a deep-fry thermometer.
Fry the potatoes until golden brown, about 10 minutes. Remove with a slotted spoon. Transfer to the oven to keep warm while you cook the fish.

Preheat oven to 100°C.
Beer batter:

Pour 1 bottle of beer into a large bowl. Sift 1.5 cups of flour into the same bowl, whisking gently until thoroughly combined; stir in the homemade seasoning. Pat the fish dry with paper towels, season both sides with salt and black pepper, and dip the fish in the beer batter.

Note

The seasoning can be stored in an airtight container for up to 6 months..
Dredge the fish pieces in 1/2 cup of the remaining flour and drop into the oil. Fry, turning frequently, until golden brown and cooked through, 4-5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in the oven. Fry the remaining fish in batches, returning the oil to 190°C (350°F) between each batch. Serve with French fries.