Haddock fish and chips

HADDOCK FISH AND CHIPS

Portions : 4 - Preparation : 20 minutes - Cooking time : 5 to 10 minutes

Ingredients

• 250 ml (1 cup) flour
• 15 ml (1 tablespoon) baking powder
• 125 ml (1/2 cup) corn flour
• 250 ml (1 cup) dark or light beer
• 2 pinches herbes de Provence blend
• 600 gr (20 ½ oz) fine eagle
• 2 pinches celery salt
• ground pepper to taste
• qs frying oil

Mayonnaise

• 250 ml (1 cup) mayonnaise
• 5 ml (1 tsp.) horseradish
• 45 ml (3 tbsp.) capers
• 45 ml (3 tbsp.) gherkins, chopped
• 1 lemon, zest
• salt and pepper to taste
• 4 portions vegetable chips

Preparation

1. Preheat fryer oil to 190°C (375°F).
2. In a bowl, mix flour, baking powder and corn flour. Then add the beer and, using a whisk or hand mixer, beat until smooth. Add the herbes de Provence, salt and pepper.
3. On the work surface, cut the fish into strips. Season with celery salt and pepper.
4. Dip the fish pieces in the prepared batter, then place them in the hot oil of a deep fryer or frying pan. Cook until golden-brown.
5. Set aside on absorbent paper and season lightly with salt.
6. In a bowl, mix the mayonnaise, horseradish, capers, gherkins and lemon zest.
7. Serve fish with mayonnaise and vegetable chips.