When we share this recipe it usually reminds us of fun, summer and the beach. This is the favorite dish for a large number of people, its simple preparation and its rich sea flavor are the main reasons for choosing this dish. Furthermore, those who are not very fond of fish prefer it battered, this being an excellent option to include all the nutrients of this important protein.
This dish is a classic in our cuisine, in other countries it is known as Fish and Chips and is traditional especially in England. This recipe is made in two stages. In the first step we will explain how the fish will be coated, which can preferably be haddock or serreta (as it is also known) or can be replaced by a close relative such as cod. Another very good option is hake. And in the second step we will focus on the skin-on fries.
The beer-battered fish and chips stand out for the flavor of its seasonings and the crunch of the pieces, becoming everyone's favorite at home. But for it to turn out that way you must follow the recipe that we share step by step, we will not reserve any secrets for this Crunch! so special.
BATTERED FISH WITH BEER AND FRIED POTATOES
Ingredients
- 300 g of haddock fillets (can also be hake, cod?)
- 140 ml double malt beer (for a milder flavor, another beer is fine)
- 115 g tempura flour
- 1+1/2 teaspoons baking powder
- wheat flour to flour the fish
- salt
- pepper
- oil for frying
- new potatoes to fry
Preparation (1 hour and 30 minutes approx.):
Battered fish:
1. Salt the haddock fillets on both sides and let them rest for 1 hour.
2. Pour the beer into a deep container and gradually add the flour and baking powder. Beat with the help of a whisk until there are no lumps.
3. Put plenty of oil in a frying pan and heat over medium heat.
4. Dry the fish fillets well with kitchen paper. Season lightly with salt and pepper and cut the fillets into 4 pieces: first lengthwise and then in half.
5. Flour the fish pieces.
6. Dip the fish pieces in the tempura batter and when the oil is very hot, fry the fish for about 4 minutes on each side.
7. Let the fish drain to remove excess oil and serve with French fries and a piece of lime.
Fried potatoes with skin:
8. Wash the potatoes very well and dry them.
9. Cut the potatoes into sticks and immerse them in water to remove excess starch.
Drain them and dry them well.
10. Fry the potatoes in plenty of hot oil and let them drain on a rack. Salt to taste and serve.
Enjoy!
