The traditional fish and chips are a must for appetizers, delicious flavors to present in a standing buffet, or to be spiccato with a good glass of white wine. Fried foods are irresistible only if they are crunchy: so remember that to obtain a Fish and chips in the traditional way correctly, crisp and dry, the food must float in the cooking fat and turn without touching the bottom, without loading the pan with too many foods to avoid lowering the temperature. Therefore, it must be salted at the last moment, served hot and never covered with dishes that would promote the formation of humidity, the sworn enemy of properly cooked fried foods.
800 g of cod fillets
800 g of potatoes
2 tablespoons of Worchester sauce
1 tablespoon of spicy mustard
60 g of flour
Peanut or sunflower oil (for frying)
FOR THE PASTEL
200 g of flour
1 dl of Beer
0.6 dl of milk
1 dl of carbonated water
12 g of caster sugar
● Prepare the batter: In a bowl beat the egg yolks (keep the egg whites) with the cold beer, water, and milk; then add the sugar and a pinch of salt. In another bowl put the flour, then pour the prepared liquids a little at a time and mix until a smooth and homogeneous mixture is obtained; let the batter rest in the refrigerator.
● Meanwhile, squeeze the lemon and mix the juice obtained with the mustard and the Worchester sauce; in this emulsion let the fish cut into pieces for at least 10 minutes.
● Meanwhile, peel the potatoes cut them into a match and put them in cold water.
● Beat the egg whites until stiff with a pinch of salt and add them to the batter.
● Drain the pieces of fish from the marinade, flour them and pass them in the batter, then dip them in a pan with half a dose of boiling oil, and cook them until they are golden brown (about 10 minutes), turning them several times while cooking the fish.
● In another pan, with the rest of the oil, fry the well-drained potatoes and dry perfectly; just salt them and serve hot together with the fish.