A recipe from Gemo

Fish and Chips

Name: Fish and Chips
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Ingredients: 700 g Cod (skinless thick fillets, cut into 4 portions; haddock, hake, or pollock can work); 1000 g Potato (starchy potatoes, peeled if desired, cut into thick chips); 1 l Sunflower Oil (for deep frying; actual absorbed amount is lower); 150 g Flour (120 g for batter, the rest for dusting); 60 g Cornstarch (for a lighter crisp batter); 2 tsp Baking Powder; 180 ml Beer (cold lager; replace with more sparkling water if needed); 90 ml Sparkling Water (ice cold); 300 g Fresh Peas (or frozen garden peas); 30 g Butter (for peas); 2 tbsp Mint (chopped leaves); 1 pc Lemon (cut into wedges); 2 tbsp Apple Cider Vinegar (for serving; malt vinegar is traditional if available); 2 tsp Salt (divided, to taste); 0.5 tsp Black Pepper (freshly ground if available)

გემო (ოფიციალური გვერდი)Chef

75 minMedium4 servings

A classic British fish main with thick potato chips, crisp beer-battered cod, minty crushed peas, lemon, and vinegar-style serving.

Method

01
Cut the potatoes into thick chips about 1.5 cm wide. Rinse in cold water until the water runs clearer, then simmer in salted water until the edges are just tender but the chips are not falling apart. Drain very well and spread on a tray to steam-dry.
⏱ 8 min
02
Pat the cod portions dry, season lightly with salt and black pepper, and keep them chilled. Heat the oven to low heat and set a rack over a tray for draining the fried fish.
03
Boil the peas until tender, then drain and crush roughly with the butter, mint, a squeeze of lemon, a pinch of salt, and a little black pepper. Keep warm; the peas should be soft and spoonable, not a smooth puree.
⏱ 5 min
04
For the batter, whisk 120 grams flour with the cornstarch, baking powder, 1 teaspoon salt, and a pinch of black pepper. Just before frying, whisk in the cold beer and sparkling water to make a thick, pourable batter. Put the remaining flour on a plate for dusting.
05
Pour the 1 liter sunflower oil into a deep heavy pot, keeping the pot no more than half full, and heat it to 180 C. Dust each cod portion lightly with the remaining flour, shake off the excess, dip into the batter, and lower carefully into the oil. Fry in batches until the batter is deep golden and crisp and the fish flakes easily. Drain on the rack and keep warm briefly in the low oven.
⏱ 6 min
06
Keep the oil around 180-185 C and fry the steam-dried chips in batches until crisp and golden. Drain, season immediately with salt, and serve with the battered cod, crushed peas, lemon wedges, and apple cider vinegar at the table for a malt-vinegar-style finish.
⏱ 7 min