in Great Britain

Fish and Chips

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Ingredients for 4 servings:

  • 250 ml flour
  • 250 ml beer, light or dark, dark is stronger
  • 1 egg white
  • 4 fish fillets, not too large (e.g. Nile perch)
  • 1 pinch of salt
  • Oil for frying
  • Champagne vinegar
  • 4 servings of French fries

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Whisk the flour, beer, and a pinch of salt into a smooth batter. Beat the egg whites until stiff and fold into the batter. Let the batter rest in the refrigerator for about half an hour. Dip the fish fillets, split if necessary, into pieces and then deep-fry in plenty of hot oil (about 3-4 minutes). Drizzle the fish with vinegar, as in England (careful) and serve with fries.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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