The batter should be prepared with beer
The protagonist of a self-respecting fish and chips recipe is undoubtedly the batter in which to fry the fish: we recommend that you prepare it with beer which, thanks to the carbon dioxide bubbles it contains, will make it even lighter, for an extremely fragrant end result.
We, along with the Farchioni wheat flour, used Birra Speciale Mastri Birrai Umbri, a craft beer brewed by the method of high fermentation, using wheat malt and selected hops, with a delicate and smooth taste, ideal for giving an extra touch of flavor to fried food.
Beer should be used very cold
The secret to the goodness of the fish and chips recipe is its crispness, which can only be achieved by a real "heat shock."
Upon plunging the fish fillets into the very hot oil, the temperature difference between the oil and the cold batter will trigger a reaction that can instantly create an exquisite crust on the surface of the fish, which will remain crispy on the outside and tender on the inside, without soaking in oil.
The oil should be used very hot
To fry both chips and fish to perfection, we recommend using olive oil, as, having a high smoke point, it can withstand high temperatures very well without releasing toxic substances. We used Farchioni Olive Oil, which has a faint scent and slightly fruity taste, ideal for frying.
Remember that the oil, in order to create the thermal shock mentioned earlier, must be well warm, about 150°-160°C. If you do not have a thermometer suitable for the purpose, you can ascertain the right temperature in two ways:
Before frying the potatoes, dip a wooden toothpick into the oil: if its surface fills with bubbles, the oil is ready.
Before frying the fish fillets, drop a drop of batter into the oil: if it starts to sizzle and immediately returns to the surface, it means the oil is at the right temperature.
Fry the Fish and Chips in a large container, in plenty of oil
Fish and chips ingredients need space when frying: use a large, high-sided pan, preferably made of iron, which is an excellent conductor of heat. Don't fry too many at a time-that way both chips and fillets can brown to perfection on all sides.
By cooking too many foods together, you would also risk lowering the oil temperature too much.
Don't lose sight of frying
Your fish and chips will be ready when they are crispy on the outside and tender on the inside, and not burnt. Once they have been put to fry, don't leave the chips and fillets to their own devices, but check them and turn them often: when they have taken on a nice golden color, it means they are ready to be drained on paper towels. Let them dry without covering them, otherwise you risk letting them lose all their crispness!
