Fish and chips
The quintessential British dish: white fish in beer batter with thick-cut chips, salt, malt vinegar and mushy peas.
Ingredients
- 4 skinless cod or hake fillets
- 1 kg potatoes for frying
- 200 g flour and 1 teaspoon of baking powder
- 300 ml very cold beer
- Sunflower oil for frying
- Salt, malt vinegar and lemon
- For the peas: 300 g peas, butter and mint
How to make it at home
- Cut the potatoes into thick chips and fry them at 150 °C for about 8 minutes, without browning. Drain them.
- Mix the flour, baking powder and salt with the cold beer, without overmixing.
- Pat the fish dry, dust it in flour and then dip it in the batter, and fry at 180 °C for 5–6 minutes until golden.
- Fry the chips again at 180 °C until crisp.
- Cook the peas and crush them with butter and mint. Serve everything with salt and vinegar.
The trick: Double-fry the chips and keep the beer ice-cold for the batter: that’s what makes it crunch.