Fish and chips recipe

Fish and Chips recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Fish and chips recipe, recipe Rating: 4.4
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Ingredients

4 large	potatoes, waxy variety, peeled
	oil
	sea salt and black pepper
2 tbsp	flour
250 g	breadcrumbs
1 large	egg
4	fish fillets, cod or haddock, approx. 150g each
	oil
4 sprig(s)	parsley
1	lemon, quartered

Instructions

Lengthwise cut the potatoes in thick chips. Place the chips into cold water and leave there for 20 minutes to remove excessive starch.

In the meantime, put the flour on a plate and season with salt and pepper. Fill the breadcrumbs into a second plate. Whisk the egg in a shallow bowl and season with salt and pepper. Turn the fish fillets first in the flour, then in the egg and finally in the breadcrumbs. Place the fillets side by side onto a plate and cover with cling film. Place into the fridge.

Fill a deep fryer or a high pot at least 10cm high with oil and heat the oil to 165°C. Drain the potato chips and pat dry. Deep-fry the chips in portions for approximately 4 minutes. The chips should still be pale and in the inner parts soft. Don’t fry too much potatoes at the same time, otherwise the temperature will sink rapidly. Remove the potatoes with a slotted spoon and drain on kitchen paper.

When all the chips are cooled, transfer them to a baking tray and place the tray in the fridge for some hours.

Shortly before serving, reheat the oil to 180°C and deep-fry the chips for 4-5 minutes until golden. Drain on kitchen paper. Sprinkle with salt and toss gently.

In a skillet heat a generous amount of oil over medium heat. Fry the fish fillets on one side until golden brown. Turn and fry the other side. Drain on kitchen paper.

Serve the fish and chips immediately on pre-warmed plates, garnished with parsley and lemon wedges.

Preparation time:
ca. 45 min
Cooking / Baking Time:
ca. 15 min
Resting time:
ca. 4 hrs 30 min
Grade of difficulty:
easy
Calories per portion:
n/a