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Fish and chips traditionnel servi sur du papier kraft brun, deux filets de cabillaud dans une pâte à la bière dorée et croustillante avec des frites épaisses, un quartier de citron, des petits pois écrasés, de la sauce tartare et du vinaigre de malt, dans un pub de bord de mer anglais
Team Curcuma

Traditional fish and chips

The British national dish: cod fillets dipped in an ice-cold beer batter and fried until golden and crisp, served with thick double-cooked chips, lemon, malt vinegar, tartare sauce and mushy peas.
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Prep Time 30 minutes
Cook Time 30 minutes
Batter resting 30 minutes
Total Time 1 hour 30 minutes
Servings : 4 servings
Course : Main Course
Cuisine : British
Calories : 760
Ingredients Préparation Notes

Ingredients
  

  • 600 g cod fillets thick loins, in 4 pieces, or haddock
  • 1 kg potatoes floury, such as Maris Piper
  • 200 g plain flour + 2 tbsp for dusting the fish
  • 1 tsp baking powder
  • 1 tsp salt + extra for seasoning
  • 300 ml lager ice-cold
  • 2 l frying oil groundnut or sunflower
  • 1 lemon cut into wedges
  • malt vinegar to serve
  • tartare sauce to serve
  • mushy peas to serve

Préparation
 

  1. Peel the potatoes and cut them into thick 1.5 cm chips. Rinse them in cold water and dry them thoroughly with a tea towel.
  2. Make the batter: mix 200 g of flour, the baking powder and the salt, then pour in the ice-cold lager while whisking until you have a smooth, thick batter that coats the spoon. Chill for 30 minutes.
  3. Heat the oil to 140 °C. Cook the chips for 6 to 8 minutes, without letting them colour, until tender. Drain them on a rack.
  4. Raise the oil to 180 °C. Pat the fish dry with kitchen paper, season it with salt, dust it with flour, then dip it in the batter. Lower it gently into the oil and fry 2 pieces at a time for 5 to 7 minutes, turning them, until deep golden. Drain on a rack and keep warm in the oven at 100 °C.
  5. Return the chips to the oil at 180 °C for 3 to 4 minutes, until golden and crisp. Drain and salt.
  6. Serve immediately with lemon wedges, malt vinegar, tartare sauce and mushy peas.

Notes

The secret of crispiness: an ice-cold batter on very dry fish, and hot oil at 180 °C. Fry no more than 2 pieces at a time so the oil doesn't cool down.