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Fish & Chips with Beer Crust & Tartar Sauce
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| Fish & Chips with Beer Crust & Tartar Sauce For fish | |
| 2 | cod fillets, 200 grams each boned but with skin |
| 1 1/2 cups | flour |
| 250ml | beer |
| 1 teaspoon | smoked paprika |
| Salt | |
| freshly ground pepper | |
| For the potatoes | |
| 5-6 medium | potatoes peeled and cut into pieces with milk for frying |
| Coarse salt | |
| Oil for frying | |
| For Tartar Sauce | |
| ½ cup | mayonnaise |
| 2 tablespoon | chopped gherkins pickles |
| 1 tablespoonful capers | |
| 4 | fresh chopped onions |
| ½ | lemon juice, For serving |
| Vinegar | |
| Salt | |
Directions
1. Heat oil in very high heat wine and preferably in deep fryers.
2. In a large bowl mix the beer with the flour and make a viscous gruel without knots.
3. Place the mixture in the refrigerator.
4. Wash the potatoes thoroughly in cold water and dry on kitchen paper. Sprinkle potatoes with coarse salt. Once the oil reaches the desired temperature add the potatoes and fry for 6-8 minutes. Remove from skillet and place on absorbent paper.
Remove the puree from the refrigerator and add salt, pepper and paprika. Mix well until homogenized pap. Sprinkle the fish with flour until the whole meet. Then the jumping into the gruel and then in hot oil. Fry until a golden crust and a remove. Strain on absorbent paper. Return potatoes to pan and fry to finish frying until they are crisp. Sprinkle with salt and sprinkle with vinegar.
For Tartar sauce
Mix the mayonnaise with the lemon juice until homogenized and add the Gherkin, the capers and onions. For more impressive serving, put the potatoes and fish in hoppers from newspapers. Accompanied by Tartar sauce.
Duration: 10 minutes preparation, 20 minutes cooking
Recipe uploaded with Shop'NCook for iPhone.
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