Fish and Chips フィッシュ&チップス
Recipe type: Main Dish, Seafood, Fish
Cuisine: Japanese
Serves: 2

  • 300g white fish fillet
  • 100g flour
  • ¼ tsp salt
  • ¾ cup beer
  • 6 potato
  • vegetable oil
  • salt, pepper, lemon juice

  1. Place the flour, salt, and beer in a bowl, and whisk with foamy and let stand for 30 min in the refrigerator.
  2. Cut the potato into wedge cut, and soak in cold water for 10 min and wrap the potato with paper towel to eliminate excess moisture. and deep-fry in oil preheat to 160℃, when the potato turns light brown, turn up to high heat, and fry until crispy. Drain a tray.
  3. Cut the white fillet into stick form and wipe moisture, sprinkle the salt and pepper, Then coat thinly flour and dip the fish in the batter.
  4. Deep-fry in oil at 180℃ for about 4-5 min. When in crispy and golden brown, and drain and tray.
  5. Arrange the potato and potato on a plate, and garnish with salt and lemon.