Classic British fish and chips
Proper fish and chips, just like the ones you get from from the chippy, can't be beaten. Wrapped in newspaper, and accompanied by mushy peas and tartar sauce, they're a true British classic.
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Cooking tools:
- Kitchen scale
- Saucepan
- Stove
- Colander
- Measuring spoon
- Measuring cup
- Wooden spoon
- Deep-fry thermometer
- Freezer
- Mixing bowl
- Whisk
- Plate
- Paper towel
- Cooling rack
- Chef's knife
- Cutting board
- Spatula
- Tongs
- Serving platter
Ingredients
- 4 pieces of white fish
- 400 grams flour + extra
- 3 teaspoons baking powder
- half a teaspoon of salt
- pinch of turmeric
- 550 ml ice-cold beer
- sunflower or other neutral oil
- about 1 kg fries (such as steakhouse, or make them yourself)
- tartar sauce
- malt vinegar
- 250 grams dried green peas (marrowfat peas)
- 1 tablespoon bicarbonate of soda
- one and a half teaspoons sugar
- 1 teaspoon salt
- 25 grams butter
- half a lemon
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