FRIJE

Instructions

• 1.   Preheat the fryer oil to 180 °C (356 °F). Place a rack on a baking sheet. Preheat the oven to 100 °C (212 °F) to keep the fries warm while cooking the fish.
• 2.   Cut the potatoes into 8 wedges each. Cut the fish fillets in half lengthwise if necessary.
• 3.   In a bowl, mix 2/3 of the flour, cornstarch, salt, and baking powder. Gradually add the beer while whisking until the mixture is smooth and homogeneous. Set aside.
• 4.   Soak the potatoes in warm water to remove the starch. Drain and pat dry the potatoes with a clean cloth.
• 5.   Fry the potatoes for about 8 minutes or until they are tender and lightly golden. Drain the fries and place them on the rack. Let them cool slightly.
• 6.   Return the potatoes to the fryer and cook for 3 to 4 minutes or until golden. Remove from the fryer and drain on the baking sheet. Season with salt and keep warm.
• 7.   Season the fish pieces with salt and pepper and coat them in the remaining flour. Shake off the excess flour. Dip each piece in the batter, making sure they are well coated. Drain and fry a few seconds at a time, shaking the fryer basket to prevent them from sticking to the bottom. Cook for about 5 minutes. Remove the fish and let it drain on a rack.
• 8.   When serving, add a lemon wedge to the plate.

Nutritional information *