Home Made Fish and Chips for 4 people
Potatoes. We use one large potato per person.
Cod. One fillet. We fish our own…
225 grams wheat flours, sifted
1 egg, whisked
2 tsp. baking powder
Beer 375 ml. We use a locally produced India Pale Ale (IPA)
HAVSNØ Flake salt
Cinnamon powder, pinch
Frying oil. We use Norwegian cold pressed canola oil
Remulade, see below for recipe for home made
Warm oven to 250°C. Cut the potatoes to shape of chips you like best. Lay the cut chips on a kitchen towel to absorb some of the moisture. Move the potatoes to a baking tray and use your hands to add oil until the chips has a nice shine. Bake in the oven for approximately 20 minutes or until golden. Use a spatula to turn them over a few times during baking. Sprinkle with Havsnø Flake salt before serving.
1 bunch dill
6 cornichons, minced
1 small red onion minced
3 tablespoons capers in brine, drained
1 clove garlic, minced
1/2 medium sized parsley or celery root, minced
3 dl prepared mayonnaise
3 dl sour cream
Stir all ingredients for remoulade together in a non-reactive bowl and set aside.
Pat the fillet dry with a towel and cut into desired pieces.
Pour the flour and the whipped egg into a large bowl and add the beer slowly while whisking the frying batter. Cover the bowl and let it rest for 30 minutes in the fridge.
Pour enough oil in a frying pan (we use a deep iron pan) until deep enough to cover your thickest piece of fish. Heat the oil until it reaches 190°C. Test the oil by placing a small torn off piece of baguette or similar bread in the hot oil. If it turns golden brown in about 10 seconds you’re ready to fry ☺
Place a piece of fish in the batter until it is covered. Hold the pice over the batter bowl and let it drip off excess. Then place it carefully in the hot oil. Our pan lets us fry two pieces at the time. Make sure the fish do not touch in the pan. You want it crispy all around. Let it fry for 3-4 minutes until golden brown and cooked through. Then place it on a tray with a couple of layers of paper towels to soak up access oil. Make sure the oil is back to 190°C before repeating the process.
Sprinkle with Havsnø flake salt and serve!