Fish and Chips with Crispy Batter and Triple-Cooked Potatoes

Ingredients

• 1 unitPotatoes

Directions

1. 1

   Peel and cut the potatoes into thick, robust sticks (chips).

2. 2

   Place the potato sticks in cold water to remove excess starch, which is essential for crispiness.

3. 3

   Boil the potatoes in water until they are soft to a fork, but still firm.

   10 min
4. 4

   Drain the potatoes and let them dry and cool on a baking sheet, which helps create a crispy crust when frying.

   10 min

Ingredients

• a gostoCornmeal
• a gostoSalt
• a gostoPepper
• a gostoBaking powder
• a gostoCold beer (Duvel type)
• a gostoClear distilled spirit (vodka or tequila)

Directions

1. 1

   In a bowl, mix the cornmeal, salt, pepper, and baking powder.

2. 2

   Add the cold beer and whisk until you obtain a smooth consistency, similar to double cream.

3. 3

   Incorporate the clear distilled spirit (vodka or tequila) into the batter, which helps create an extra light and crispy texture.

Ingredients

• 2 unitsGurnard fillets
• a gostoSalt
• a gostoPepper
• a gostoFlour
• a gostoVegetable oil

Directions

1. 1

   Season the gurnard fillets with salt and pepper.

2. 2

   Lightly coat the fish in flour and then dip it into the prepared batter, ensuring it is completely covered.

3. 3

   Heat the vegetable oil in a large pot or deep fryer to 170°C. Carefully place the battered fish into the hot oil.

4. 4

   Pour a bit more batter over the fish while it fries to achieve extra crispiness. Fry until golden and crispy, turning once.

   6 min
5. 5

   Remove the fried fish and let it rest on paper towels.

6. 6

   Fry the previously boiled potatoes in the same hot oil until they are golden and crispy.

   5 min

Ingredients

• a gostoMinty peas
• a gostoTartar sauce
• 1 sliceLemon
• a gostoSea salt
• a gostoMalt vinegar

Directions

1. 1

   Arrange the crispy fish and the fried potatoes on a plate.

2. 2

   Serve with minty peas and a portion of tartar sauce.

3. 3

   Add a lemon slice on the side and finish with a generous pinch of sea salt and a drizzle of malt vinegar. Serve immediately and enjoy!