Peel the potatoes and cut them into thick sticks, 1.5 cm.
Ingredients:
Potato
Description
An icon of British cuisine - crispy cod fillets in beer batter with thick fries. The fish is dipped in a light beer tempura, fried to golden perfection, served with mushy peas and tartar sauce. The fries are thick, crispy on the outside, fluffy on the inside. Drizzled with malt vinegar and sprinkled with salt - this is the taste of British pubs and seaside towns.
Składniki (9)
Servings:
4
- Cod fillet 600 g
- Wheat flour 200 g
- Green peas 200 g
- Baking powder 5 g
- Light beer 250 ml
- Vegetable oil 500 ml
- Potato 0.0 szt.
- ✨ Opcjonalne
- Apple cider vinegar 30 ml
- Fresh mint 0.0 pęczków
💰 Szacowany koszt dania:
~63.78 PLN
(15.94 PLN/porcję)
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Preparation steps
1
2
Soak the fries in cold water for 30 minutes, then dry them thoroughly.
Moczenie usuwa nadmiar skrobi, frytki będą chrupsze.
3
Prepare the dough: mix the flour with the baking powder, pour in the cold beer.
Ingredients:
Wheat flour, Light beer, Baking powder
4
Fry the fries for the first time at 160°C for 5 minutes, then remove.
Ingredients:
Vegetable oil
5
We dry the fish, coat it in flour, and dip it in the batter.
Ingredients:
Cod fillet
6
Fry the fish at 180°C for 4-5 minutes until golden.
7
Fry the fries a second time at 190°C for 3 minutes until crispy.
8
Mushy peas: cook the peas, mash them with butter and mint.
Ingredients:
Green peas, Fresh mint
9
Serve the fish with fries, mushy peas, and vinegar.
Ingredients:
Apple cider vinegar
Fun Fact
Fish and chips first appeared in the UK in the 19th century and became a popular dish among workers.
Best for
Tips
🍽️
Serving
Serve the dish on a large plate so that each ingredient is clearly visible. Use a small bowl for tartar sauce and fresh herbs for decoration. Serve in warm ceramic dishes to keep the dish at temperature for a long time.
🥡
Storage
Leftover dishes are best stored in airtight containers in the refrigerator for up to 2 days. Fries and fish can be reheated in the oven to regain their crispiness.
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Comments (3)
Jeśli mięso jest twarde, dusić dłużej na mniejszym ogniu. Cierpliwość popłaca!
Ser dodawajcie na samym końcu, gdy zdejmujecie z ognia - nie będzie gumowaty.
Czy mogę użyć suszonego czosnku zamiast świeżego?
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