🐟Beer battered Pollock is the key to a delicious fish and chips dish.
🍟Triple cooked chips are the perfect accompaniment to the fish.
🎣Using fresh and high-quality fish is essential for the best results.
🔥The triple cooking process ensures that the chips are crispy on the outside and fluffy on the inside.
🍺The beer in the batter adds flavor and helps create a light and crispy coating.
What type of fish is best for fish and chips?
—Pollock is a popular choice for fish and chips due to its firm texture and mild flavor.
Can I use a different type of fish?
—Yes, you can use other white fish such as cod or haddock for this recipe.
What oil should I use for frying?
—A neutral oil with a high smoking point, such as vegetable or sunflower oil, works best for frying.
Do I need to triple cook the chips?
—Triple cooking the chips ensures they are crispy on the outside and fluffy on the inside, but you can also double cook them if desired.
Can I make the batter without beer?
—Beer adds flavor and helps create a light and crispy batter, but you can substitute it with sparkling water for a non-alcoholic version.
00:00Introduction to the traditional beer battered Pollock with triple cooked chips recipe.
01:16Preparation of the chips, including cutting and boiling them to get the desired texture.
02:30Preparing a quick cure for the fish to enhance the flavor and texture.
03:58Blanching the potatoes to start the triple cooking process.
05:29Preparing the beer batter using a mix of flours, baking powder, and beer for a light and crispy coating.
06:57Frying the chips in oil to achieve a golden and crispy texture.
08:21Coating the fish in seasoned flour and beer batter before frying to perfection.
09:36Draining and seasoning the fish and chips before serving.
