Folk dish from the British cookbook "A Shilling Cookery for The People". Fish and chips are Britain's national dish.
- First, the fish. The quality of fish for fish'n'chips must be excellent. No fatty varieties - cod and sole are perfect. Do not use pretentious trout, salmon or salmon.
- Potato. It should not be small and non-friable varieties. After all, we need to cut it into bars, right? Flour for batter. The highest grade and necessarily sifted.
- Dark ale. Just a little, but it should be included in the list of products without fail.
- Oil for frying. There should be a lot of it, so the recipe does not insist on using expensive olive oil. There will be enough corn. The British, it happens, and fry on margarine.
- Needed for 4 servings: oil for frying (margarine is possible), 400 g wheat flour, put in the freezer for 15 minutes before using, 3 tsp. baking powder (you can spoon soda slaked in vinegar), 0.5 tsp. salt, 550 ml of very cold beer (ale is possible), 4 fish fillets (cod, pollock, sole).
- Heat the fat in a fryer or skillet to 185C. Whisk the baking powder into the chilled flour, along with the salt, and then quickly add the cold beer until it forms a thick paste. This should be done just before frying the fish.
- Set the bowl of batter next to the fryer or frying pan. Put the parchment on the dish. Dip the fish in the dough, and then carefully dip it in the hot fat, and after 4-6 minutes put it on parchment. The fat must drain. A piece of fish should have a clear golden color, without burnt. Serve immediately. With a salt and a vinegar.