John Myers
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Fish ’n’ Chips
The perfect fish ’n’ chips recipe with a picture and simple step-by-step instructions.
For the beer batter
- 1 liter Rapeseed oil
- 0,5 kg Potato
- 15 Pc. Ice cubes
- 2 disc Lemon fresh
- 90 g Sifted flour
- 1 tsp Melted butter
- 1 tsp Extra virgin olive oil
- 0,5 dl Beer
- 0,5 dl Buttermilk
- 1 Pc. Egg yolk
- 1 Pc. Protein
- Salt
“Gerichte-Geschichte”
- Our recipe was inspired by the Danish “Frøken Jensens Almanak” and is served without vinegar because our palate does not like the sour note.
Preparing french fries
- Peel the potatoes and cut them into pieces of the same size. Rinse thoroughly several times with cold water, then store in the ice water in the refrigerator for 1-2 hours. Finally, dry the potatoes (must be completely dry) and season with salt.
batter
- Sieve the flour, mix in the butter, olive oil, beer, buttermilk, egg yolk and salt. Stir all ingredients into a smooth dough, let it rest in the refrigerator for 1-2 hours. Finally, beat the egg white until stiff and fold in.
Preparation of fish and chips
- Rinse haddock and pat dry, salt on both sides. Cut into pieces of the same size.
- Heat the rapeseed oil in a pan. First fry the fries on all sides until they are crispy and dab them on kitchen paper, then keep them warm in the oven.
- Turn the fish in the beer batter and fry in the hot oil until golden brown. Again dab on paper towels.
- Serve hot with lemon and tartar sauce.
tip
- Use floury potatoes, I recommend Estima baked or baked potatoes.
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