INGREDIENTS
- – 250 g of white fish (scadilla/cod/haddock).
- – 225 g of 0000 flour.
- – 300 cc of chilly beer.
- – 3 tbsp baking powder.
- – 1 kg of potatoes.
- – Paprika 1 tbsp.
- – Impalpable sugar ¾ tbsp.
- – 250 contemporary frozen peas.
- -Mint a handful.
- – 100 cc Milk cream.
- – Sal.
- – Pepper.
- – Oil for frying c/n.
- Tartar sauce:
- – Selfmade mayonnaise 200 g.
- – Mustard 1 tbsp.
- – Worcestershire sauce 1 tbsp.
- – Chopped capers 50 g.
- – Chopped parsley 1 tbsp.
- – Lemon juice.
- – Olive oil.
- – Chopped crimson onion ½ unit.
FRIED FISH WITH MASHED PEAS AND FRIED POTATOES
PROCEDURE:
1. Lower the fillets into sticks and season with salt and pepper.
2. Warmth the oil. Mix chilly beer, flour and salt. When the oil could be very scorching, go the fillets by the beer and flour combination and fry till they’re properly cooked and crispy. Place on absorbent paper.
3. Peel and lower the potatoes into sticks and blanch for five minutes. Take away the potatoes from the water, lower the cooking, pat dry and fry within the oil. Place on absorbent paper.
4. Combine the paprika, sugar and slightly salt and sprinkle on the fries.
5. For the puree, combine the peas with the cream. Warmth and season.
6. For the tartar sauce, combine all of the substances.
