John Myers
Ingredients for 1 servings:
- 250 g wheat flour type 405
- 250 ml beer
- 220 g fish
- 1 large potato(s)
- Fat for frying (beef kidney or vegetable fat)
- 1 pinch of salt
- malt vinegar
- 1 lemon(s)
Instructions
Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 16 minutes; Total time approx. 56 minutes
Cut a large, unpeeled potato into 1 to 2 cm thick strips. Place the raw chips in cold water for 10 minutes to wash out the starch. Preheat the deep fryer to 160 degrees Celsius. To coat the fish in the beer batter, mix 200 g of flour with salt and beer until the lumps disappear and the batter has a consistency reminiscent of pancake batter. To ensure it sticks to the fish, it shouldn’t be too runny. Remove the chips from the cold water, pat them dry with kitchen paper, and place them in the deep fryer for about 4 minutes. If you don’t have a deep fryer, you can also heat the oil in a saucepan, but be sure to monitor the temperature. Remove the crispy fried chips from the deep fryer and place them on kitchen paper. Dust the fish with a little flour and dip it in the beer batter. Deep-fry for about 10 minutes in 160°C oil until golden brown, then place on kitchen paper. Return the chips to the fryer for another 2 minutes, this time in 180°C oil. Meanwhile, chop the fish into bite-sized pieces. Fabio serves fish and chips the classic English way, wrapped in newspaper and adding a pinch of salt. The Englishman serves it with beer, malt vinegar, and lemon.
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