Heat the oil' in a deep pot' to 130–140°C (265–285°F) and fry the fries for 8–10 minutes.
⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerDeep pot for frying
💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.
💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
3
Take out the fries, raise the oil temperature to 180°C (355°F) and fry again, until the fries are golden and crisp.
StoveDeep pot for fryingSlotted spoon
💡The first frying cooks the potato, the second gives it the crust: that way the fries are crisp outside and soft inside.
4
Sprinkle the salt over the fries.
For the Battered Vegetables
5
In a bowl, mix the flour, baking powder and salt.
Bowl
6
Add the beer and mix just until the batter comes together: a few small lumps are fine.
Whisk
💡A cold, lightly mixed batter stays light: long mixing develops the gluten in the flour, and the coating comes out tough instead of crisp.
7
Heat the oil' in a deep pot' to 180°C (355°F) and dip the fish fillet in the batter, piece by piece, and fry in small batches for 3–4 minutes, until golden.
⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerDeep pot for frying
8
Transfer to paper towels.
Paper towels
9
Serve the fish right away, with the fries.
604calories
39 gprotein
68 gcarbs
17 gfat
● protein 27%● carbs 47%● fat 26%
Per serving (520 g), of 4 servings
For the French Fries · For the Battered Vegetables ·
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⚖ About the ingredients
Potatoes: measured in pieces: one ≈ 170 g · 77 kcal per 100 g · More about Potatoes →
Baking powder: measured in tsp in this recipe: 1 tsp = 4.6 g · 80 kcal per 100 g · More about Baking powder →
Flour: measured in cup in this recipe: 1 cup = 120 g · 364 kcal per 100 g · More about Flour →
Beer: measured in cup in this recipe: 1 cup = 240 g · 43 kcal per 100 g · More about Beer →
🔧 Tools needed (7) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Deep pot for frying· Also works: Electric deep fryer (None) · Wok (Less oil, less stable)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Slotted spoon· Also works: Spider strainer (None) · Tongs (For large pieces)
Whisk· Also works: Hand mixer (None)· 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
🧻 Consumables: Paper towels
Helps, not needed: Candy/oil thermometer
By the steps, as the recipe is built now: another version or addition can change the list.
