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Fish & Chips

Fry the chips twice - they'll taste almost as if you've bought them from a chip shop!

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 2 Cook: 30 min

Ingredients

Cod fillets 2 (175g each)
Flour 100g
Egg (yolk and white separate) 1
Sparkling water 200ml
Turmeric a pinch
Potatoes 4
(King Edward or Maris Piper variety)
Salt & pepper a little
Vegetable oil for frying

Method

1
Put the flour, turmeric and a bit of salt in a bowl. In the middle, drop the egg yolk mixed with sparkling water. Whisk to make a smooth batter.
2
In a different bowl, whisk the egg white to make a firm peak meringue. Add this to Step 1 and fold in gently. Keep in the fridge.
3
Season the cod with salt & pepper. Dredge with flour and run through the batter at Step 2. Deep fry on medium heat (170C).
4
Make the chips while the batter is in the fridge.
5
Peel the potatoes and make 15mm wide strips and soak in water. Change the starchy water until it's clear (more than 5 times probably).
6
Drain the chips in a colander and pat dry.
7
Put enough oil in a pan that you think will cover the chips and heat on low. Add the chips while the oil is still cold, fry for 10 minutes on low heat.
8
When the chips become soft, they will begin to float. Remove before they turn brown.
9
Turn up the heat to medium high and return the chips back in the pan.
10
Agitate gently and fry until golden brown. Drain off the excess oil and sprinkle with salt.
11
Place on a serving dish with the cod and enjoy with tartare sauce and lemon wedges.
12
How to make tartare sauce for 2:
1 hard boiled egg
3 tbsp mayonnaise
2 tbsp finely chopped gherkins
13
1 tbsp lemon juice
a bit of salt & pepper
Mash the boiled egg with the back of a fork and add the other ingredients and mix to combine.

Tips & Note

Fish & Chips

Fry the chips twice - they'll taste almost as if you've bought them from a chip shop!

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Serves 2

Cook: 30 min

Ingredients

Cod fillets 2 (175g each)
Flour 100g
Egg (yolk and white separate) 1
Sparkling water 200ml
Turmeric a pinch
Potatoes 4
(King Edward or Maris Piper variety)
Salt & pepper a little
Vegetable oil for frying
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Fish & Chips

Recipe ID :495 Posted on 06 MAY 2015
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Serves 2

Cook 30min
views 7,078
printed 217

saved 4

Fry the chips twice - they'll taste almost as if you've bought them from a chip shop!

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Mizue
Recipe By
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Mizue
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Ingredients

Print Ingredients Email Ingredients
2 (175g each)
100g
1
200ml
a pinch
4
a little
for frying

Method

Cook
30min
1
Put the flour, turmeric and a bit of salt in a bowl. In the middle, drop the egg yolk mixed with sparkling water. Whisk to make a smooth batter.
2
In a different bowl, whisk the egg white to make a firm peak meringue. Add this to Step 1 and fold in gently. Keep in the fridge.
3
Season the cod with salt & pepper. Dredge with flour and run through the batter at Step 2. Deep fry on medium heat (170C).
4
Make the chips while the batter is in the fridge.
5
Peel the potatoes and make 15mm wide strips and soak in water. Change the starchy water until it's clear (more than 5 times probably).
6
Drain the chips in a colander and pat dry.
7
Put enough oil in a pan that you think will cover the chips and heat on low. Add the chips while the oil is still cold, fry for 10 minutes on low heat.
8
When the chips become soft, they will begin to float. Remove before they turn brown.
9
Turn up the heat to medium high and return the chips back in the pan.
10
Agitate gently and fry until golden brown. Drain off the excess oil and sprinkle with salt.
11
Place on a serving dish with the cod and enjoy with tartare sauce and lemon wedges.
12
How to make tartare sauce for 2:
1 hard boiled egg
3 tbsp mayonnaise
2 tbsp finely chopped gherkins
13
1 tbsp lemon juice
a bit of salt & pepper
Mash the boiled egg with the back of a fork and add the other ingredients and mix to combine.

Tips & Note

Category

Britain Deep Fried Cod Haddock Halibut Potato Dinner

Related cod fish and chips chips potato hadock
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