Fish and chips barbecue sauce
Ingredients :
- 4 cod fillets
- 6 medium potatoes
- 1 egg
- 100g of flour
- 15 cl of beer
- 1 lemon
- frying bath
- salt pepper
- For the barbecue sauce:
- 1 can Mutti onion polpa
- 2 tbsp. tablespoon wine vinegar
- 2 tbsp. honey
- 2 tbsp. worcestershire sauce
- 1 C. strong mustard
- cayenne pepper (to be measured according to taste)
Preparation :
-
1
Prepare the barbecue sauce:
-
2
Mix all the ingredients in a saucepan and bring to a simmer for about 20 minutes. until the sauce thickens. Book.
-
3
Prepare the fries:
-
4
Peel the potatoes and cut them into sticks. Wash them and dry them (to get rid of the starch).
-
5
Bring the frying bath to a temperature of 140°C and immerse the potatoes in it for about 8 minutes. (they should soften but not brown).
-
6
Drain them well and reserve them in a dish.
-
7
Prepare the breaded fish:
-
8
Lightly flour the fish fillets, salt, pepper and set aside.
-
9
Separate the white from the yolk. Mix the flour, egg yolk and beer.
Technical moves
Clarify eggs
-
10
Raise the frypot temperature to 180°C.
-
11
Beat the egg white until stiff and at the last moment gently fold it into the batter.
Technical moves
How to incorporate one preparation into another?
-
12
Dip the fish in the batter and immerse them in the hot fry until they are golden brown (about 5 minutes).
-
13
Drain and place on absorbent paper.
-
14
As soon as the temperature of the frying bath has risen to 180° C, immerse the fries until they are golden brown (about 4 minutes).
-
15
Drain and serve immediately with breaded fish,
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16
Lemon wedges and barbecue sauce.
Tips
A small green salad will be welcome with this recipe, icon of English cuisine, very popular with children (and adults)!
