Fish and Chips à la Française

Ingredients

In this French adaptation of fish and chips, we use a light and crispy beer batter instead of the traditional batter made with flour and water. We also use a mix of potatoes and sweet potatoes for the frites, adding a touch of sweetness to the dish. We alse have the original recipe for Fish and Chips, so you can check it out.

• 500g (1 lb) white fish fillets, such as cod or haddock 500g (1 lb) white fish fillets, such as cod or haddock
• 150g (1 cup) all-purpose flour 150g (1 cup) all-purpose flour
• 1 tsp baking powder 1 tsp baking powder
• 1 tsp salt 1 tsp salt
• 1 egg 1 egg
• 250ml (1 cup) beer 250ml (1 cup) beer
• 500g (1 lb) potatoes and sweet potatoes, cut into thin fries 500g (1 lb) potatoes and sweet potatoes, cut into thin fries
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 12g (2g saturated)
• Carbohydrates: 60g (4g sugars)
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large bowl, whisk together the flour, baking powder, and salt.
3. 3.
   In a separate bowl, beat the egg and then stir in the beer.
4. 4.
   Gradually pour the egg mixture into the flour mixture, whisking until smooth.
5. 5.
   Heat the vegetable oil in a large pot or deep fryer to 180°C (350°F).
6. 6.
   Dip the fish fillets into the batter, letting any excess drip off, and then carefully place them into the hot oil.
7. 7.
   Fry the fish for 3-4 minutes on each side, until golden brown and crispy.
8. 8.
   Remove the fish from the oil and place on a wire rack to drain any excess oil.
9. 9.
   In a separate pan, fry the potato and sweet potato fries until crispy and golden brown.
10. 10.
    Place the fries on a baking sheet and bake in the oven for 5-10 minutes to ensure they are fully cooked.
11. 11.
    Serve the fish and frites hot, with a side of tartar sauce or aioli.

Treat your ingredients with care...

• Fish — Make sure the fish is fresh and dry before dipping it in the batter. This will help the batter stick better and create a crispier texture.
• Beer — Use a light beer for the batter, as it will create a lighter and crispier texture than a darker beer.
• Potatoes — Soak the cut potatoes in cold water for 30 minutes before frying to remove excess starch and create a crispier texture.

Tips & Tricks

• To keep the fish warm while frying the frites, place it in a warm oven (around 100°C/200°F) on a wire rack.
• For a healthier version, bake the fish and frites in the oven instead of frying them.
• Serve with a side of lemon wedges for a fresh and tangy flavor.

Serving advice

Serve the fish and frites hot, with a side of tartar sauce or aioli.

Presentation advice

Arrange the fish and frites on a large platter, garnished with fresh herbs such as parsley or chives.