How to make fish and chips with fish and chips

1. Peel potatoes, cut them into slender strips, soak them in water for about five minutes, and then rinse them twice to remove starch from the surface. Boil a pot of boiling water, add a spoonful of salt, put the French fries in the pot for about two minutes, remove and drain, and put them in the refrigerator to freeze and harden, which takes about two hours. It is suggested that it can be processed one night in advance and fried as you take it.

2. Frozen cod is naturally thawed, peeled and cut into pieces, and marinated with a little salt, black pepper and lemon juice for fifteen minutes.

3. Mix the low-gluten flour, corn starch and baking powder evenly.

4. Add chilled beer to the powder and mix evenly with chopsticks or a manual whisk. Remember not to draw a circle and stir it clockwise to avoid the batter from becoming stiff. The consistency of the prepared batter should be such that it will form an uninterrupted straight line downward when grasped by hand.

5, 50% to 60% oil temperature, 160 degrees, fry the French fries for two minutes, pick them up, fry them again, 170 degrees for another minute. The specific time is appropriately increased according to the thickness of French fries.

6. Wrap the cod fillets evenly in the batter, fry them for about two minutes at 50% oil temperature 150℃, and then fry them. When the oil temperature rises to 60% oil temperature 180℃, fry them until they are golden yellow. The specific frying time depends on the size of the fish pieces.

7, Tata sauce fried fish, tomato sauce French fries.