The authentic fish and chips!

What do we need?

🔸 500 grams of hake fillet or cod Dolphin
🔸 Wheat flour, 225 g and a little more to flour the fish
🔸 Very cold beer, 285 ml
🔸 Royal type yeast, 3 teaspoons
🔸 French fries, 1 medium per person
🔸 Frying oil
🔸 Sal Island

1️⃣ In a bowl, place the cold beer. Separately, mix the flour with the baking powder and sift the mixture over the beer while whisking.

2️⃣ Dry the fish pieces well with absorbent paper (this is an important step, especially if using fish that has just been defrosted), salt them to taste, and coat them in wheat flour, shaking off the excess. This will prevent the coating from dripping.

3️⃣ Heat plenty of oil in a deep frying pan over medium-high heat. Don't start frying your fish until the oil is hot but not smoking. You'll know it's at the right temperature if you drop a teaspoon of batter in and bubbles immediately form around it.

4️⃣ When the oil is ready, dip the floured fish pieces in the batter and carefully place them in the oil to avoid splashing. Fry them for about 3-4 minutes per side, depending on the thickness of the fillets, until golden brown.

🍟 TIP 🍟 To get crispy and delicious fries, freeze them after cutting them. Freezing further breaks down the potato's internal structure, resulting in a noticeably better texture. This should be done after the first frying. Plus, if you have some free time one afternoon and make a big batch of fries and freeze them, you'll have the perfect fries ready to enjoy anytime.

We present the fish on a platter and the potatoes in a deeper dish. We serve the sauce in bowls so you can dip the pieces of fish. If you like lemon, you can drizzle a few drops on top 😉