Fish and chips

 

                  A legendary dish that is good to taste in a small port in the north of England when a sea breeze is blowing.

                 A simple, crispy golden fish fillet and some big, old-fashioned chips has been a favorite dish of Britain's working class since the Victorian era, when trawlers brought in cod from the North Sea off off the northeast coast of England.

For 4 servings

Dough

• - 145 g flour
• - 1 egg yolk
• - 60ml beer
• - Pinch of salt
• - 90 ml of milk mixed with 90 ml of cold water
• - 2 egg whites

• - 1 kg white-fleshed fish fillets (haddock, sole, plaice or cod), skinned and cut into 12 x 7 cm portions

1. To prepare the dough, put the flour in a large bowl, dig a well in the middle and pour in the egg yolk, beer and salt.
2. Stir, mix these ingredients, then pour over the milk and water.
3. Continue to stir until a homogeneous mixture is obtained.
4. Leave the dough to rest for 30 minutes at room temperature, so that its texture is lighter.
5. At the time of use, beat the egg whites until stiff.
6. Add to batter, lifting rather than stirring.
7. Pat the fish fillets dry with paper towels.
8. Heat the fryer to 400F.
9. Drop 2 or 3 pieces of fish into the batter and, when well coated, fry for 4 or 5 minutes, or until nice golden brown.
10. During frying, turn the pieces of fish from time to time so that they do not stick together.
11. Repeat the operation for the other pieces.
12. To serve, arrange the fish in the center of a large, preheated dish and surround with French fries.
13. Traditionally, the whole thing is sprinkled with salt and sprinkled with cider vinegar.

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