- Preparing the Beer Batter
Whisk cold beer into flour and baking powder until smooth. Keep the batter in the fridge; the colder it is, the crispier the fish will be.
- Frying the Fish
Dredge fish in dry flour, dip into the cold batter, and slide into 375°F (190°C) oil. Fry until deep golden brown.
- The Double-Fried Chips
Fry thick-cut potato chips twice: first to soften at a low temperature, then to crisp at a high temperature.
- Calories :580 kcal%29%
- Protéine:32 g%64%
- Glucides :50 g%19%
- Sucre:2 g%2%
- Sel:1.8 g%30%
- Énergie:2425 kJ%29%
- Graisse:28 g%40%
Fish and Chips is the quintessential British street food, dating back to the mid-19th century. It features a flaky white fish, typically cod or haddock, encased in a light, airy beer batter. Culturally, it is the soul of coastal UK dining, traditionally served with malt vinegar and mushy peas. The secret is the temperature of the batter it must be ice-cold when it hits the hot oil to create the signature “crunch.”
