John Myers
Ingredients for 4 servings:
- 165 g Flour, self-raising flour
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp turmeric
- 200 ml wheat beer
- 1.3 kg potatoes, large, floury
- 700 g cod fillet(s) or haddock fillet, skinless
- 2 liters of vegetable oil
- 2 lemons
- Sea salt
- Pepper, freshly ground
- vinegar, English
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes
Recipe from England
Sift 125g of self-raising flour, salt, baking powder, and turmeric into a bowl. Then make a hole in the center and gradually stir in half of the beer with a whisk to form a stiff batter. Then stir in the other half of the beer. Cover the bowl and let the batter rest in the refrigerator for 1 hour. Meanwhile, peel the potatoes and cut them into thick strips, approximately 1.5cm in diameter, to make thick chips. Pre-fry the chips either in a deep fryer or in a deep pan with plenty of oil at 190°C. When they are just cooked but not crispy, remove them and let them cool. Pat the fish dry and cut into 4 large pieces. Season all sides with sea salt and pepper. Refrigerate until ready to cook. Finish frying the pre-fried chips at 190°C until crispy on the outside. Keep warm in the oven at 50-60°C. Remove the fish and batter from the refrigerator. Dust the fish thoroughly with the remaining flour. Dip the fish into the batter until completely covered and then carefully place it in the oil heated to around 150-160°C. Deep-fry for about 4 minutes until golden brown and crispy. Pat dry with kitchen paper and serve with the chips, lemon slices, and vinegar. Tip: If you can’t get self-raising flour, mix the required amount yourself: 158g flour, 5g baking powder, and 1-2g salt. I deep-fry the fish in a pan with plenty of oil, as the batter sticks to the fryer basket. If you don’t have a thermometer to measure the oil temperature, add a teaspoon of the batter to the oil. If the batter bubbles vigorously and turns golden brown within 30 seconds, the oil is just right.
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