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炸鱼薯条

酥脆的啤酒面糊炸鳕鱼配金黄厚切薯条，搭配麦芽醋和塔塔酱。英式酒馆经典，在家也能完美复刻。

DinnerBritishMedium

20 min

Prep

25 min

Cook

45 min

Total

Servings

Medium

Difficulty

Instructions

土豆切成1厘米厚的条状。冷水浸泡30分钟去除多余淀粉。沥干后彻底擦干。

厚底锅中油温加热至165度。薯条初炸5-6分钟至内部熟透但不上色。捞出沥油。

Tip: 二次油炸是完美薯条的秘诀：第一次炸熟内部，第二次炸脆外部。

油温升至190度。薯条复炸3-4分钟至金黄酥脆。立即撒盐调味。

制作面糊：面粉、淀粉、泡打粉和盐混合，倒入冰啤酒搅拌至刚混合（有颗粒没关系）。

鳕鱼排擦干，薄薄裹一层干面粉。蘸入面糊，沥去多余面糊后轻轻放入190度油中。炸5-6分钟至金黄酥脆。

混合塔塔酱材料。炸鱼和薯条铺在垫纸的盘中，搭配塔塔酱、麦芽醋和柠檬角享用。

Nutrition per Serving

620kcal

Calories

34g

Protein

62g

Carbs

26g

Fat

Fiber

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炸鱼薯条

Ingredients

炸鱼用

面糊用

薯条用

塔塔酱用

Instructions

Nutrition per Serving

Tags

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