Fish And Chips

Time	Servings	Difficulty
01:16	4	Medium

Introduction

To share

Fish and Chips is still the most emblematic dish of British cuisine, if ever there was one. Fried breaded fish and very crispy fries, all accompanied by a tartar sauce, it’s certainly greasy, but WHAT IS GOOD!!
I have tried several of the Fish and Chips recipes but this one comes closest to what I may have liked in London.
It is a somewhat technical dish despite appearances because the respect of temperatures and therefore of chemical reactions make the success of this dish.
To your fryers….

The extra thing:

Accompany with slices of lemon to spice up the fried fish.

Ingredients

	Tartar sauce
	1 egg yolk
	12 cl peanut oil
	1 tbsp mustard
	1 tsp sherry vinegar
	3 sprigs parsley
	1 tbsp capers
	3 pickles
	Fries
	1 kg potatoes à chair ferme et farineuse (type Bintje ou Monalisa)
	frying oil
	Fried fish
	1 kg cod fillet
	240 g flour
	27 cl water très froide
	3.5 cc baking powder
	1 tsp salt

Instructions

1	Prepare the tartar sauce Pour the egg yolk into a bowl with the mustard and vinegar. Beat with a whisk and drizzle the oil to obtain a firm mayonnaise. Season, set aside.
2	Chop the capers, pickles and parsley together. Add this preparation to the mayonnaise to obtain a homogeneous mixture, reserve in the refrigerator.
3	Preparing the fish batter In a bowl, mix the flour, salt and yeast with a whisk. Gradually pour the very cold water into the bowl. The dough should be heavy and homogeneous. Reserve in the refrigerator.
4	First fry bath Heat the oil in the fryer to 190°C. Peel the potatoes and cut them into fries with a knife.
5	When the fryer is at 190°C, immerse the fries for 3 minutes for the 1st frying bath. They should stay white. Reserve the fries in a dish.
6	Cook the fish Preheat the oven to 70°C and prepare a plate covered with absorbent paper to keep the fish warm during the 2nd bath of oil for the fries.
7	Remove the batter prepared for the fish from the refrigerator. Cut the cod fillet into large 10cm cubes.
8	Dip the cod cubes in the cold batter to coat them completely. Using a slotted spoon, drop them into the fryer. They must float (otherwise they will stick to the basket and cannot come undone). Cook for about 5 minutes, they should be golden.
9	Remove the fried fish cubes as you go and put them on the baking sheet. Renew the operation until exhaustion. Keep warm in the oven.
10	Finish cooking the fries Lower the fryer temperature to 170°C. Dip the fries in the oil and cook for 2 minutes to 3 minutes.
11	Drain the fries, remove them to a dish lined with paper towel. Season.
12	To serve On the plate or in dishes to share, serve the fries with the fish without forgetting the tartar sauce. Enjoy your lunch !