Fish and chips
Ingredients (Serves 6)
- 600 g TERRANOVA hake, halibut, or swordfish
- 600 g potatoes, peeled and cut for frying
- 150 g flour
- 200 ml lager
- 2 tablespoons honey
- 10 ml white vinegar
- 20 ml cider vinegar (a single variety of vinegar may be substituted if both are not available)
- 1 tablespoon Dijon mustard
- Salt and pepper
- Extra virgin olive oil
Preparation
Combine the flour with well-chilled beer (this facilitates optimal mixing with the flour), 10 ml of vinegar, and one tablespoon of honey. Stir thoroughly and leave to rest in the refrigerator for 20 minutes.
Separately, fry the potatoes until golden and crisp.
Whisk the mustard with the remaining tablespoon of honey, salt, pepper, and the cider vinegar.
Toss the fried potatoes in the dressing, stirring quickly to distribute a light, even coating. Dip the fish—cut into medium-thick portions—into the batter and fry until golden, then combine with the potatoes.
Serve in a paper cone.