Fish and Chips
Fish and Chips Recipe
Fish and chips is a traditional recipe for English cuisine; in addition, this dish is an excellent snack for beer, which, by the way, is also included in the fish and chips recipe. You can use any fish for this dish, but mackerel is the best option - it tastes good and the bones are easy to remove before cooking. In England, fish and chips are served with pickled cucumbers and sauce.
Fish and chips are cooked according to this recipe from English cuisine. You need to separate the fillet from the mackerel carcass and remove the fish bones from it; special culinary tweezers are well suited for this.
To prepare fish batter, you need to separate the yolk from the white. Beat the egg white, add a little salt, until foam forms. Separately, lightly beat the egg yolk. Mix beer and flour, then add beaten egg whites and yolks, as well as a little ground black pepper.
Peel and cut the potatoes into strips, then rinse them in cold water and dry them with a paper kitchen towel.
Pour vegetable oil into a frying pan or frying pan in such an amount that you can completely immerse the fish fillet in it, and heat it well. Dip mackerel fillet in pre-prepared batter, place in heated vegetable oil and fry on both sides until cooked. After cooking the fish, place the chopped potatoes in the same bowl with vegetable oil and fry them, stirring occasionally.
Traditionally, fish and chips in England were served in a bag rolled up from newspaper. In addition, traditionally the batter was removed from the fish, but you don’t have to do this - the batter in this dish is very tasty in itself.