Carrot fish & chips
Recettes salées
Printemps
Été
Automne
Hiver
Entre 30 minutes et 1 heure
Difficulté moyenne
Poêle
Sauteuse
Prep time
20 minutes
Cooking time
20 minutes
Serves
Serves 4
Method
Batter and fish
- Combine flour and beer.
- Add egg yolks. Whisk egg whites until they form soft peaks, then fold into flour and beer mixture. Season with salt, pepper, and Espelette pepper if desired.
- Pat fish dry with paper towels, then coat generously in batter.
- But first, pour around 5 cm of oil into a high-sided frying pan or sauté pan. Heat the oil to between 160 °C and 180 °C.
- Gently place battered fish fillets in the pan. Cook 3 to 4 minutes, or until they are golden brown. Remove and place on paper towels.
Carrot fries
- Peel carrots and cut into large sticks. Pan fry, using a generous amount of oil.
- Season and sprinkle with cumin seeds.
- Serve immediately with the fish.
Ingredients
- 4 cod fillets, 180 g each
- 2 eggs
- 200 g flour
- 15 cl beer
- Salt, pepper
- 8 carrots
- 1 teaspoon cumin seeds
- Oil
Utensils
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