Fish and Chips

Name: Fish and Chips
Ingredients: 2 big pieces White fish (I used swordfish this time); 1 Salt and pepper; 1 Thyme (dried); 2 to 3 Potatoes; 1/2 Onion; 80 grams Flour; 60 ml Dark beer; 1 Egg; 1 tsp Salt; 4 tbsp Plain flour; 1/2 tsp Baking powder; 1 Lemon; 1 Malt vinegar

13 ingredients

21 steps

Ingredients

2 big pieces White fish (I used swordfish this time)
1 Salt and pepper
1 Thyme (dried)
2 to 3 Potatoes
1/2 Onion
80 grams Flour
60 ml Dark beer
1 Egg
1 tsp Salt
4 tbsp Plain flour
1/2 tsp Baking powder
1 Lemon
1 Malt vinegar

Directions

1

Make the batter first.
2

Combine the ingredients and mix with a whisk until creamy.
3

Let the batter rest at room temperature for about 30 minutes.
4

Keep having a sip of leftover beer while cooking.
5

Meanwhile, prepare the other ingredients.
6

Cut each piece of fish in half and rub in the salt, pepper and thyme over the surface.
7

Wash the potatoes with the skin on really well, and cut into wedges.
8

Soak in water to remove the harshness.
9

Cut the onion into rounds, and secure with toothpicks from the outside towards the centre so that they won't break apart.
10

Leave everything to sit for a while.
11

Pat dry the potatoes, and start heating up frying oil (not listed).
12

First, deep-fry the potatoes over low heat (around 160C).
13

Once they have cooked through, turn the heat up to 180C to make them crispy.
14

Sprinkle them with salt while they are still hot.
15

Coat the fish in the combined ingredients.
16

Shake off any excess flour, dip the fish in the batter from Step 1, and deep-fry them for about 6 minutes in 170C oil.
17

Batter the onion in the same way, and deep-fry.
18

Turn up the heat at the end to make them crispy.
19

Serve on a plate, garnish with a wedge of lemon, and they're done.
20

Enjoy while they're hot!!
21

Sprinkle with malt vinegar to taste.