4 plaice files, each weighing approximately 150 to 170 g
Flour for dusting
Peanut oil for baking
2 lemons, in columns
How to prepare
A real classic from England: Fish and Chips. The combination of fish fried in beer batter and chips has a long tradition. We use plaice fillet in this recipe and serve the dish with homemade remoulade and lemon wedges.
1 For the beer batter, put flour, baking powder, egg yolk and salt in a bowl. Mix with a whisk and add the beer bit by bit at the same time. Mix until you have a smooth dough. Cover with plastic wrap and leave to cool in the fridge for an hour.
2 For the remoulade, mix mayonnaise, capers, shallot, gherkin, chives and parsley. Using a spoon, press the hard-boiled egg through a plastic sieve and add a few drops of Tabasco to the sieved egg. Season to taste with salt and pepper.
3 Heat 1 litre peanut oil to 160° C in a deep fryer. Bake the sliced potatoes for 4 to 6 minutes. Let the fries cool down to room temperature on kitchen paper for at least half an hour.
4 Now heat the peanut oil in the deep fryer to 180° C. Bake the fries for 4 to 5 minutes until they are crispy and golden brown.
5 Pull the plaice fillets through the dough and let them drip off over the edge of the bowl so that the excess dough falls back into the bowl. Carefully place the fillets in the hot oil in the deep fryer at 180° C. Bake the fillets for 4 to 6 minutes until they are golden brown. Lift the fish out of the fryer with a skimmer and let it drain on kitchen paper. Serve the fish and chips with salt, remoulade and lemon wedges.
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