FRIJE

Instructions

• 1.   Mix the ingredients for the batter. Chill in the fridge.
• 2.   Bring a large pot of salted water to a boil. Meanwhile, peel and cut the carrots, sweet potatoes, and potatoes into fries about 1cm thick. Place them in the boiling water. Wait for it to boil again, then cook for 12-13 minutes. Prepare a rack or a plate with paper towels, remove the fries from the water and drain them on it. Set aside.
• 3.   In a saucepan, heat 1L of vegetable oil over high heat for about 6 minutes (if you have a thermometer, the oil should reach 185-190°C). The oil should bubble but not smoke.
• 4.   If the haddock fillet still has its skin, remove it (or ask the fishmonger to do it).
  Pat the fish dry with a paper towel to remove excess moisture. Season the fillets with salt and pepper.
  Pour some flour onto a plate and coat the fish in it.
• 5.   Take the batter out of the fridge and coat the haddock fillets with it. Then gently place them in the hot oil. After 2-3 minutes, flip the fish and continue cooking for an additional 2-3 minutes. The fish and chips should turn a nice golden color. Remove them from the oil and place them on paper towels.
• 6.   Just before serving, fry the fries in the oil until they turn a nice color, about 2-3 minutes. Serve the fish immediately with the trio of fries, accompanied by tartar sauce and a lemon wedge.
• 7.   Tip: This is a recipe without a deep fryer, but if you have one, use it to cook the fish and fries! Make sure not to close the lid.
  For a homemade tartar sauce, mix 4 tablespoons of mayonnaise with 1 tablespoon of mustard, chopped parsley, and chopped pickles or capers.

Nutritional information *

Reference

• poissons-coquillages-crustaces.fr/recettes/fish-chips-deglefin-trio-de-frites/