5 Minutes to Making Yummy Fish and Chips

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Fish and Chips

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Here are the ingridients that are required to make a remarkably good Fish and Chips:

  1. Prepare 2 of big pieces White fish (I used swordfish this time).
  2. Prepare 1 of ☆Salt and pepper.
  3. Prepare 1 of ☆Thyme (dried).
  4. Use 2 of to 3 Potatoes.
  5. Prepare 1/2 of Onion.
  6. Use of Batter.
  7. Prepare 80 grams of ◎Flour.
  8. Get 60 ml of ◎Dark beer.
  9. You need 1 of ◎Egg.
  10. Provide 1 tsp of ◎Salt.
  11. Prepare 4 tbsp of ★Plain flour.
  12. Prepare 1/2 tsp of ★Baking powder.
  13. Provide 1 of Lemon.
  14. You need 1 of Malt vinegar.

Ready with the ingridients? Here are the procedures on preparing Fish and Chips:

  1. Make the batter first. Combine the ◎ ingredients and mix with a whisk until creamy. Let the batter rest at room temperature for about 30 minutes. Keep having a sip of leftover beer while cooking..
  2. Meanwhile, prepare the other ingredients. Cut each piece of fish in half and rub in the ☆ salt, pepper and thyme over the surface..
  3. Wash the potatoes with the skin on really well, and cut into wedges. Soak in water to remove the harshness. Cut the onion into rounds, and secure with toothpicks from the outside towards the centre so that they won't break apart..
  4. Leave everything to sit for a while. Pat dry the potatoes, and start heating up frying oil (not listed)..
  5. First, deep-fry the potatoes over low heat (around 160℃). Once they have cooked through, turn the heat up to 180℃ to make them crispy. Sprinkle them with salt while they are still hot..
  6. Coat the fish in the combined ★ ingredients. Shake off any excess flour, dip the fish in the batter from Step 1, and deep-fry them for about 6 minutes in 170℃ oil. Batter the onion in the same way, and deep-fry. Turn up the heat at the end to make them crispy..
  7. Serve on a plate, garnish with a wedge of lemon, and they're done. Enjoy while they're hot!! Sprinkle with malt vinegar to taste..

Add fish and chips to one of your lists below, or create a new one. Even though it isn't one of my favourites any longer, it still remains as one of my.

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