A great British classic: white fish coated in a light and crispy batter, golden thick-cut fries, and fresh, lemony tartar sauce. Serve piping hot, with lemon and a dash of malt vinegar.
Ingredients
- 800 g cod loin
- 1.2 kg chipping potatoes such as Agria or Bintje
- 180 g Type 55 all-purpose flour
- 50 g cornstarch
- 1 tsp baking powder
- 250 ml very cold lager
- 80 ml very cold sparkling water
- 2 l frying oil
- to taste fine salt
- to taste ground black pepper
- 180 g mayonnaise
- 40 g pickled cornichons
- 20 g pickled capers
- 0.5 bunches fresh flat-leaf parsley
- 0.5 bunches fresh chives
- 1 piece shallot
- 2 pieces lemon
- 3 tbsp malt vinegar
Method
- Peel the potatoes, cut them into thick fries, rinse them until the water runs clear, and dry them very carefully in a kitchen towel; they must be matte with no visible moisture.
- Prepare the tartar sauce: chop the cornichons, capers, and shallot, finely chop the herbs, mix with the mayonnaise, lemon juice, and pepper, then chill in the refrigerator to let the sauce become fragrant.
- Mix the flour, cornstarch, baking powder, salt, and pepper, then stir in the cold beer and cold sparkling water without over-mixing; the batter should coat a spoon while remaining slightly frothy.
- Heat the oil in a large, stable pot or a deep fryer, and cook the fries a first time over moderate heat until they are soft and pale; drain them on a wire rack or paper towels.
- Pat the cod dry with paper towels, salt it lightly, and dredge it in a dusting of flour to help the batter adhere; the surface must be dry to the touch.
- Increase the heat of the oil, dip each piece of fish into the cold batter, let the excess drip off, and fry until you get a puffed, golden crust that sounds hollow when tapped.
- Return the fries to the very hot oil until they are golden, crispy on the outside, and tender in the center; drain immediately and salt them while they are piping hot.
- Serve the fish and chips immediately with the cold tartar sauce, lemon wedges, and a drizzle of malt vinegar to be added at the table to taste.
Nutrition
Per serving
- Energy
- 914.1 kcal
- Protein
- 47.53 g
- Carbohydrate
- 105.74 g
- Fat
- 31.71 g
- Fibre
- 10.01 g
- Calcium
- 248.67 mg
- Iron
- 1.72 mg
- Magnesium
- 70.22 mg
