Receta de Reino Unido · MainCourse
Classic British Fish and Chips
Iconic British dish: crispy beer-battered cod with golden chips, served with mushy peas and tartare sauce.
📖 Descripción
A timeless British classic featuring tender cod fillet enveloped in a light, crispy beer batter, paired with thick-cut golden chips fried until fluffy inside. Served alongside traditional mushy peas and a tangy homemade tartare sauce, this dish captures the essence of a proper London pub meal, best enjoyed hot with a sprinkle of salt and malt vinegar.
👨🍳 Preparación
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1
Prepare the chips: soak potato sticks in cold water for 5 minutes, then pat completely dry and fry at 130°C for 5 minutes. Remove and drain on paper towels.
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2
Make the batter by whisking flour, egg, beer, baking powder, salt, and pepper until smooth and lump-free; refrigerate for 10 minutes to rest.
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3
Cook the mushy peas by simmering frozen peas in a small pan with a pinch of salt for 4 minutes, then roughly mash with a fork.
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4
Prepare the tartare sauce by mixing mayonnaise with finely chopped pickles and capers; chill until serving.
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5
Heat oil to 180°C, dip the cod fillet into the batter ensuring full coverage, and carefully lower into the hot oil; fry for 6-7 minutes until golden and crisp.
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6
Increase oil temperature and fry the par-cooked chips a second time at 190°C for 3-4 minutes until golden and crunchy.
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7
Drain both fish and chips on paper towels, season the chips with sea salt, and plate immediately with mushy peas, tartare sauce, and lemon wedges.
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