World-famous English dish – Fish & Chips (fried fish with french fries). And although it is mostly popular in street eateries and restaurants, at home you can cook it like this tasty and crispy if you know a couple of secrets from chefs. The key to crispy french fries in her double frying during deep-fried. Ordinary potato, chopped and steeped for several hours in cold water to remove excess starch, then fried first at a lower oil temperature, and at second roast, it rises. A secret of delicious fish with air crisp is in a beer batter from a mixture of rice and пшеничной муки. 
Time: 1 hour. 30 min. Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 large potato tubers (approximately 0.7 kg.)
- Vegetable oil, deep-fried
- 1 and 1/4 Art. premium flour
- 1 tbsp. rice flour
- 2 tsp baking powder
- 1/4 tsp cayenne pepper
- 1 bottle of 0.33 liters chilled lager
- 0.7 kg Pacific cod fillet (in one piece), sliced into 12 parts
- Malt vinegar and lemon wedges for serving
Recipes with similar ingredients: cod, french fries, beer light, ground cayenne pepper, rice flour, potatoes
Recipe preparation:
- Place the colander in a large bowl of ice water. Chop potatoes lengthwise with 0.5 cm slices. then fold stack slices and cut into 0.5 cm thick bars, immediately folding them in ice water. Refrigerate for 30 minutes and up to 1 hour. Remove the colander from ice water, rinse well potatoes and pat dry with paper towels.
- Preheat the oven to 175 ° C. In a large cauldron, heat 10 cm. vegetable oil to a temperature of 140 ° C on a thermometer for deep fat. Add half the whole potato; fry until soft but it does not should brown for about 5 minutes. Put a slotted spoon on a plate covered with paper towel. Repeat the same with the remaining potatoes. Increase the oil temperature to 180 ° C.
- In a large bowl, mix 3/4 tbsp. wheat flour, rice flour, baking powder, 1 tsp. salt and cayenne pepper. Mix beer and whisk until almost uniform. Let it brew 5 minutes to batter thickened.
- Place the wire rack on the pan with the sides. Sprinkle fish with salt. Working in two lots, roll the fish in the remaining 0.5 tbsp. wheat flour, then dip in beer batter, allowing excess drain back into a bowl. Deep-fried until golden crispy crusts, about 4 minutes. Transfer to a wire rack, sprinkle with salt. Put the fish in the oven so that it does not cool.
- Increase the oil temperature to 195 ° C. Working in two batches, fry the potatoes again until it becomes golden and crispy, about 2 minutes. Put on a plate covered with paper with a towel and salt.
- Serve fish and fries with malt vinegar and slices лимона.Примечание Благодаряa combination of rice and wheat flour in batter fish is covered crispy air.
