Fish-and-Chips

Ingredients for Fish-and-Chips

• 6 large russet potatoes

• Vegetable oil, for deep-frying

• 750g plain flour

• 3 tablespoons baking powder

• 1 tablespoon kosher salt, plus more for seasoning

• 1 tablespoon freshly ground black pepper, plus more for seasoning

• 3 large eggs, lightly beaten

• 3 (350g) cans soda water

• 240 to 475ml rice flour

• 6 cod fillets, sliced diagonally into 1/2-inch-wide strips

1. Peel the potatoes and cut them into strips that are 1/4 inch thick and 3 inches long.

2. In a deep-sided pot, heat 3 inches of oil to 163°C. (Please remember to use caution when cooking with hot oil.) Put the potatoes in the oil. Fry until they have softened and become slightly browned but not crisp, 2 to 3 minutes.

3. Remove the chips with a large slotted spoon and set them aside on paper towels.

4. Increase heat until the oil reaches a temperature of 191°C. In a large mixing bowl, combine the plain flour, baking powder, salt, pepper, and eggs. Pour in the soda water and whisk until the batter is smooth. Spread the rice flour on a separate plate. Dredge the fish pieces in it, then dip them into the batter, letting the excess drip off.

5. Put the chips in the bottom of a fryer basket (or use a slotted spoon) and carefully submerge them in the hot oil. Carefully add the fish to the bubbling oil. Fry the fish-and-chips until crispy and brown, 4 to 5 minutes. Remove the basket and drain the fish-and-chips on paper towels; season lightly with the salt and pepper. Serve with the Aioli and Mignonette Dipping Sauce .

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.