Fish and Chips using a Arthur Martin
My Gourmet, Digicook
(4.9)
Preparation time
34 min
Total time
51 min
Servings
4
Calories / Serving
0 Cals
Difficulty
Average
Crispy, golden perfection awaits! Dive into our classic Fish and Chips: Flaky cod fillets encased in a light, bubbly batter, paired with perfectly thick-cut chips. Tartar sauce, zesty with dill, capers, and pickles, cuts through the richness. A squeeze of lemon brightens every bite. Your taste buds will thank you!
Ingredients
- 1000 g Potato
- 200 g Flour t55
- 2 g Baking powder
- 2 Salts
- 1 Pepper
- 330 g Brown beer
- 150 g Mayonnaise
- 30 g Pickle
- 15 g Caper
- 5 g Fresh dill
- 2000 g Colza oil
- 600 g Cod fillet
- 1 Lemon
Steps
Potato Preparation
- Peel, and add 1000 g of potato in the food processor bowl.
- Cut the potatoes into 1 cm thick chips.
- Move the potatoes to a bowl.
Batter Preparation
- Add 200 g of flour t55, 2 g of baking powder, 1 salt, 1 pepper in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 3.
- Add 330 g of brown beer in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Transfer batter to a bowl, cover, and refrigerate for at least 30 minutes.
Tartar Sauce Preparation
- Rinse the food processor bowl.
- Add 150 g of mayonnaise, 30 g of pickle in the food processor bowl.
- Drain, and add 15 g of caper in the food processor bowl.
- Add 5 g of fresh dill in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 3.
- Transfer the Tartar Sauce to a serving bowl and refrigerate until serving.
Frying
- Add 2000 g of colza oil in a frypan.
- Cook in the fry pan with an oil base at 160°C.
- Dry the cut Potatoes with paper towels.
- Fry the fry pan with an oil base at 160°C during 5min.
- Remove the Potatoes and drain on paper towels. Set aside.
- Cook in the fry pan with an oil base at 190°C.
- Add 600 g of cod fillet on a workplan.
- Dust Cod Fillets lightly with Flour T55.
- Dip each fillet into the cold batter, ensuring it is fully coated.
- Fry the fry pan with an oil base at 190°C during 5min.
- Remove the fried fish and drain on paper towels.
- Fry the fry pan with an oil base at 190°C during 2min.
- Add 1 salt on a baking tray.
- Remove the chips and drain on paper towels. Season with Salt.
Serving
- Cut in two, and add 1 lemon on a plate.
- Serve Hot.
- Serve the hot Fish and Chips immediately with Tartar Sauce and Lemon wedges.
