Fish and Chips.

Описание: Ingredients for the fish:
White fish fillet (cod, hake or haddock) – 600 g
Flour – 150 g (plus a little for dredging)
Cornstarch – 2 tbsp
Light beer or sparkling water – 200 ml (for a light batter)
Salt – 1 tsp
Black pepper – to taste
Frying oil (sunflower or peanut) – approximately 1 l

Ingredients for potatoes:
Potatoes (preferably crumbly varieties) – 700–800 g
Salt – to taste
Frying oil

Additionally (traditionally served):
Lightly salted green peas (mashed or whole)
Lemon slices
Tartar sauce or regular mayonnaise

Preparation:
1. Potatoes (chips):
Peel the potatoes and cut into thick cubes (approximately 1–1.5 cm).
Soak in cold water for 30 minutes (to remove excess starch).

Dry with a towel.
Fry the potatoes in hot oil (160 °C) for 5–6 minutes until soft in texture, but not golden. Remove and let drain.
Before serving, fry again at 190 °C until golden brown. Season with salt.

2. Fish:
Damp the fillet with a paper towel, season with salt and pepper.
Roll lightly in flour (so that the batter sticks better).
Prepare the batter: mix the flour, starch, salt and gradually pour in the cold beer/carbonated water, whisking with a whisk. The consistency should be like thick cream.
Heat the oil in a deep saucepan or deep fryer to 180 °C.
Dip the fish in the batter and carefully lower it into the hot oil. Fry for 5–7 minutes until golden, crispy. Place on a paper towel.

Serving:
Place the potatoes and fish on a plate (or in a paper cone - even more authentic).
Add peas, lemon and tartar sauce.
You can drizzle the fish with a few drops of vinegar - a real British touch.