Fish and chips with pollock
6 servings
120 minutes
A tooth-shattering British classic that, in addition to being great with beer, is also incredibly filling. The fish should be without excess moisture, otherwise there will be problems with the batter.
1
The batter is easy and quick to prepare, but it needs to sit in the cold for about 30 minutes. Then you need to work quickly so the bubbles don't escape. A siphon is needed for the perfect result. Mix some rice flour, regular flour, and baking powder, add honey, vodka, and the rest of the flour, leaving about 50 grams of rice flour for preparing the fish. At this stage, it's crucial to open the beer just before adding it to the batter to ensure maximum carbonation. Pour in the beer and mix again.
- Rice flour: 250 g
- Wheat flour: 200 g
- Baking powder: 1 teaspoon
- Honey: 1 tablespoon
- Vodka: 300 ml
- Beer: 300 ml
2
Pour the mass into the siphon, even if there are small lumps left. Charge the siphon with 3 cartridges and place it in the refrigerator for 30 minutes.
3
Meanwhile, wash and peel the potatoes, cutting them into sticks 1.5 cm thick. However, it is not necessary to cut them perfectly; there is beauty in that. Rinse the potatoes under cold water for 2-3 minutes to wash away excess starch.
- Potato: 1 kg
4
In a deep pot, bring slightly salted water to a boil. Boil the potatoes until soft. It's important to catch the moment when the potatoes start to break apart a little, so it's better to cook them on low heat. These small cracks will allow the chips to become especially crispy during subsequent frying.
- Salt: to taste
5
Use a slotted spoon to remove the boiled potatoes and let them cool. A baking rack lined with paper works perfectly. Pat dry, then place in the refrigerator.
6
After 15-20 minutes, take out the potatoes and fry them in a deep pot with oil heated to 130 degrees. Once the sticks start to turn golden, remove them, dry, and place in the refrigerator.
- Vegetable oil: 5 l
7
When the potatoes cool down, heat the oil to 190 degrees. Fry the chips until they are intensely golden. Drain and salt well.
- Salt: to taste
8
In a deep pan or other dish, heat enough vegetable oil to 220 degrees. It's easiest to monitor the temperature with a food thermometer. Pat the fish fillet dry and coat it in rice flour, which helps the batter stick to the fish. Shake off the excess flour.
- Pollock: 500 g
- Rice flour: 250 g
9
Shake the siphon and squeeze a little batter into a deep bowl. Don't squeeze too much — the batter will immediately start losing bubbles. Dip the fish in the batter and lower it into the boiling oil.
- Rice flour: 250 g
- Wheat flour: 200 g
- Baking powder: 1 teaspoon
- Honey: 1 tablespoon
- Vodka: 300 ml
- Beer: 300 ml
10
During frying, the fish can be turned several times and drizzled with batter to achieve a firm crispy crust. Once the fish has a rich golden color, it should be removed and placed on a paper towel to absorb excess fat. A food thermometer can check the fish's readiness: the internal temperature of cooked fish is 40–45 degrees.
- Vegetable oil: 5 l