Fish & Chips

IngredientsLemon: 1 UnitCool White Salmon (I put hake): 1 kFreshly ground black pepper, to tasteCorn starch: 50 gOil: Amount NeededCoarse salt: 1 kPotatoes: 1 kWheat flour: 500 gLager: 250 ccEntrefino Salt: To taste
Quantity4 servings.
PROCEDURE- Wash the potatoes well and dry skin.- On a tip plate coarse salt covering the entire base, then arrange the potatoes whole with skin and cook in preheated oven at 100 ° C for about 30 to 40 minutes or until tender but firm. After cooking, remove and let cool, then cut the skin half and each half into three wedges.- Cut the fish back into coaching and remove the skin, then cut into sticks slugs.- In a bowl place the flour, cornstarch, salt and half of beer, mix well with a whisk, then season with freshly ground black pepper and add the remaining beer, continue mixing until a homogeneous mass.
Armed
- Place the fish sticks into the dough and let stand a few minutes.- In a saucepan with plenty of warm neutral oil, fry the potato slices until golden brown, then remove and drain on absorbent paper. Season with black pepper.- In another pan with hot neutral oil fry until golden fish sticks, then remove and drain on absorbent paper.
Presentation- Serve in a dish potato wedges and fish sticks.