Ingredients Jump to Instructions ↓

  1. 1 kg. of fish fillets no more than

  2. 3/4 inch thick (Speedy used cream dory), each fillet cut in serving-size pieces

  3. about 2 c. of all-purpose flour

  4. about 1 c. of stout beer (Speedy used Guinness)

  5. salt and pepper

  6. 1 tsp. of instant dry yeast

  7. about 2 c. of cooking oil for deep-frying

  8. To serve:

  9. French fries

  10. a dipping sauce made with equal amounts of mayo and ketchup (Speedy used Japanese mayo)

Instructions Jump to Ingredients ↑

  1. Place the cup in a bowl.

  2. Make a well at the center and pour in the beer.

  3. Mix to make a rather thin batter with the consistency of pancake batter. You may need to add more flour or beer to get the right consistency.

  4. Add salt and pepper. Stir in the yeast. Leave for the yeast to become active, about 30 minutes.

  5. Meanwhile, make the French fries. See French fries: hand-cut and home-cooked . The only difference between the linked recipe and how Speedy did the fries that went with the fish is that he soaked the cut potatoes just long enough for the oil to get hot.

  6. By the time the fries are done, the batter should be almost ready. Start preparing the fish. Dab with paper towels to remove excess moisture as the batter will not stick properly to the fish if it is wet.

  7. Heat the oil (the oil in which the fries were cooked are perfectly all right to use).

  8. Dip each piece of fish fillet in the batter.

  9. Fry until golden, flipping over for even cooking. This should take about a minute or two for each side.

  10. Remember not to overcrowd the pan. Fry only one or two pieces at a time.

  11. As each piece of fish cooks, scoop out of the oil and transfer to a plate lined with paper towels to get rid of excess oil.

  12. Arrange your fish and chips on a plate. Serve at once with the mayo-ketchup dip on the side.


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