Fish and Chips

Ingredients:

Fish

• 1.1-1.4 kg of skinned and boned cod fillet
• 750 ml of light beer
• 4 cups of wheat flour
• 1 teaspoon coarse salt
• 1 teaspoon ground black pepper
• 1 teaspoon granulated garlic
• 1 tsp granulated onion
• French fries (see recipe below)
• Remoulade sauce (see recipe below)
• Lemon crowns, for garnish

Chips

• 900 g of thoroughly washed potatoes for frying
• 2 teaspoons coarse salt
• 1 tsp crushed black pepper
• 1 teaspoon granulated garlic
• 1 tsp granulated onion
• 1.5 l. canola oil

Remoulade

• 2 cups mayonnaise
• 90 ml of milk
• 1 tbsp Dijon mustard
• 2 tablespoons crushed red pepper
• 2 tablespoons chopped green pepper
• 2 tablespoons chopped yellow pepper
• 2 tablespoons chopped red onion
• 2 tbsp chopped sweet gherkins
• 2 tablespoons chopped pickled cucumbers
• 1 teaspoon chopped capers
• 1 teaspoon crushed garlic
• 1/2 tsp mustard powder
• A little lemon juice
• A little Worcestershire sauce
• A little hot sauce
• Salt and ground black pepper

Preparation:

1. Heat oil in a deep saucepan to 350°F (174°C). Mix 1 teaspoon each of coarse salt, pepper, garlic, and onion powder with 4 cups of flour. Reserve 2 cups of the dry breading mixture. Add the beer to the mixture, whisking until a smooth, lump-free batter forms. The batter should resemble pancake batter and be thick enough to cling to the fish. Cut the fish into small 3-4 oz (85-110 g) pieces and pat dry with paper towels.
2. Dredge the fish pieces in the seasoned flour until the cod is completely coated. Then, dip the breaded fish pieces in the batter, shaking off any excess. Carefully place the battered fish in the hot oil. Once the batter has set, flip the fish and fry until golden brown, about 3-4 minutes. Remove from the oil and pat dry with paper towels.
3. Serve the fish with fried potatoes and remoulade sauce. Garnish with lemon crowns and chopped parsley. Season with salt and malt vinegar to taste.
   
   Fried potatoes: Heat oil in a deep saucepan to 135°C (275°F). Cut the potatoes lengthwise into strips approximately 1 x 1 x 8 cm (0.5 x 0.5 x 3 inches). Place them in ice water and rinse thoroughly to remove the starch. Drain and dry the potatoes thoroughly. Carefully place the dried potatoes in the hot oil and fry for about 3-4 minutes, until they become chewy and begin to brown.
4. Remove the potatoes from the oil and discard any excess fat. Bring the oil temperature to 350°F (182°C). Return the blanched potatoes to the oil and fry until golden brown, about 6-8 minutes. Trim off any excess fat and season with seasonings. Keep warm in the oven at 195°F (90°C).
   
   Remoulade: In a medium bowl, combine all ingredients and beat until smooth. Refrigerate for 30 minutes.