Guinness fish and chips
What a great idea this fish fritter this recipe is a creation of the Atelier des chefs: https://www.atelierdeschefs.frs. Find my blog and all my recipes here: isabellelhotellier.blogspot.com
- 400g cod fillet
- 130g flour
- 20g cornstarch
- 15ml Guinness beer
- 3 eggs
- 1 liter frying oil
- 4 pinches of salt
- 4 turns of the pepper mill
- 4 large floury potatoes
- 100g mayonnaise
- 50 g pickles
- 30g capers
- 1 onion
- 3 sprigs of flat-leaf parsley
Preparation 25 mins
Cooking 15 mins
For the fries, preheat the frying oil.
Peel the potatoes and cut them into fries about 1 centimeter thick (neither too thin nor too thick), then wash and dry them.
Heat the frying oil to 160°C.
Pre-cook the fries (they should remain soft without being coloured), then set them aside on a sheet of paper towel.
For the fish fritters, heat the frying oil to 180°C.
Pour the flour, cornstarch and yeast into a bowl, mix.
Separate the egg yolks from the whites.
Pour the yolks into the flour mixture without mixing.
Whisk the egg whites with a pinch of salt.
Whisk egg whites
Pour the Guinness beer into the flour-egg mixture, whisking until smooth.
Then add the egg whites to the batter and mix well.
Salt and pepper the cod fillets, then generously flour them on both sides.
Then dip them in the batter to coat them completely.
Gently plunge the fillets into the boiling oil and let brown gently for about 5 minutes.
Then drain on absorbent paper.
Peel the onion then finely chop it.
Carve an onion
Strip then chop the flat-leaf parsley. Chop the capers and pickles.
How to chop your herbs?
Mix all the condiments with the mayonnaise, then adjust the seasoning which must be high in taste.
For the finishing touches and dressing, brown the fries in the same oil at 180°C.
Remove them to absorbent paper and salt them.
Serve the fish cakes and fries piping hot.
Present the sauce on the side.
Very light donut batter with beer