Fish and Chips

Name: Fish and Chips
Yield: 2 servings
Cuisine: American
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

cookpad.japan @cookpad_jp

My husband and I love fish and chips, so we've been looking through various recipes. We couldn't get ahold of cod this time, so we used swordfish instead. You can use flounder, halibut, or other white fish. Remove the skin and bones!

If you couldn't find dark beer, you can use normal beer. The key is to use chilled beer. Enjoy leftover beer in the kitchen while cooking (lol). Just be careful not to get drunk. This time, I made these fish and chips in a Dutch oven with my husband. I made this recipe to deep-fry the ingredients in the normal way, but if you have a Dutch oven, place the ingredients in heated oil, cover them with a lid, and leave it over very low heat for about 7 minutes. Then remove the lid, deep-fry over hight heat, and they're done. Recipe by Gaserisa

cookpad.japan @cookpad_jp

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Ingredients

2 servings

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

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Steps

1

Make the batter first. Combine the ◎ ingredients and mix with a whisk until creamy. Let the batter rest at room temperature for about 30 minutes. Keep having a sip of leftover beer while cooking.
2

Meanwhile, prepare the other ingredients. Cut each piece of fish in half and rub in the ☆ salt, pepper and thyme over the surface.
3

Wash the potatoes with the skin on really well, and cut into wedges. Soak in water to remove the harshness. Cut the onion into rounds, and secure with toothpicks from the outside towards the centre so that they won't break apart.
4

Leave everything to sit for a while. Pat dry the potatoes, and start heating up frying oil (not listed).
5

First, deep-fry the potatoes over low heat (around 160℃). Once they have cooked through, turn the heat up to 180℃ to make them crispy. Sprinkle them with salt while they are still hot.
6

Coat the fish in the combined ★ ingredients. Shake off any excess flour, dip the fish in the batter from Step 1, and deep-fry them for about 6 minutes in 170℃ oil. Batter the onion in the same way, and deep-fry. Turn up the heat at the end to make them crispy.
7

Serve on a plate, garnish with a wedge of lemon, and they're done. Enjoy while they're hot!! Sprinkle with malt vinegar to taste.