Fish and chips is a classic of British cuisine! This dish is popular in all parts of our planet. Cooking it is simple and fast. Life hack: beer should be very very cold for batter! Beer gives the batter a certain texture and taste, keeps the fish tender and juicy. Tar-tar sauce is ideal for fish and chips.
White fish (haddock, cod, saithe, stingray, flounder, sea bass, snapper) – 400 grams
Potatoes — 200 grams
Light beer — 300 ml
Wheat flour-140 grams
Baking powder — 1 teaspoon
Salt — 1 teaspoon
Frying oil — at least 1 liter
1. Peel the fish from the skin and remove the bones. Cut into 5-6 cm pieces.
2. Batter: Mix salt, baking powder, flour and very cold beer in a deep bowl. Mix thoroughly until smooth.
3. Dip the fish in batter and fry in a large amount of hot oil in a frying pan or deep-fried.
4. Peel the potatoes and cut them into thin long bars or slices. Fry in a frying pan or deep-fried.
Hello everyone! I believe that if one has learned how to cook, then the rest will be able to. I would like to share with you recipes of dishes from different countries of our big planet. Let's explore the world together through the lens of the world's cuisines. Cook with us - cook for yourself!