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Fish and Chips | What's For Dinner

Ingredients

Para o peixe

2 files de 230g files de bacalhau

Para a massa

Para as batatas

2 grandes batatas Russet

4 xicaras oleo vegetal para fritar2 colheres de sopa vinagre de malte

Para o molho tartaro

2 colheres de sopa maionese2 colheres de sopa pepininhos em conserva picados1 colher de cha alcaparras picadas1 colher de cha suco de limao

Instructions

1

Corte as batatas em tiras de 1 cm de espessura. Deixe de molho em agua fria por 30 minutos para remover o excesso de amido. Escorra e seque completamente.

2

Aqueca o oleo a 160C em uma panela pesada ou Dutch oven. Frite as batatas por 5-6 minutos ate ficarem cozidas por dentro mas sem dourar. Retire e escorra em papel toalha.

Tip: Esse metodo de dupla fritura e o segredo das batatas perfeitas: a primeira fritura cozinha por dentro, a segunda cria a crocancia por fora.

3

Aumente a temperatura do oleo para 190C. Frite as batatas novamente por 3-4 minutos ate ficarem douradas e crocantes. Tempere com sal imediatamente.

4

Prepare a massa: misture farinha, amido de milho, fermento e sal. Despeje a cerveja gelada e mexa ate combinar (grumos sao normais).

5

Seque os files de bacalhau e passe levemente na farinha. Mergulhe na massa, deixando o excesso escorrer. Coloque cuidadosamente no oleo a 190C. Frite por 5-6 minutos ate ficar dourado e crocante.

6

Misture os ingredientes do molho tartaro. Sirva o peixe e as batatas em pratos forrados com papel, acompanhados de molho tartaro, vinagre de malte e fatias de limao.

Nutrition per Serving

620kcal

Calories

34g

Protein

62g

Carbs

26g

Fat

4g

Fiber

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Fish and Chips

Ingredients

Para o peixe

Para a massa

Para as batatas

Para o molho tartaro

Instructions

Nutrition per Serving

Tags

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