Magimix PRO 500 - Manual (Page 30)

28
Seafood
Traditional Fish and Chips
Serves 4
700g cod fillets, skinned
For the batter
75g cup plain flour
1 egg yolk
2 tsp oil
175ml water
Salt
Oil for frying
Preparation: 30min.
Cooking: 5min. per batch
To make the chips, please refer to the recipe on page
24. Meanwhile, heat the deep fryer to 170° C.
To make the batter, sift the flour in to a bowl. Add a
pinch of salt. Make a well in the middle of the flour and
place the egg yolk in the mixture. Add the oil and a
little water. Mix the egg yolk in with the water and oil,
then fold in the surrounding flour until a smooth batter
is formed.
Dip the fish fillets into the batter turning them to ensure
they are evenly coated. Allow any excess batter to drip
off before lowering them into the hot oil.
Cook the fillets for approximately 5 minutes. Turn once
to ensure that the batter browns evenly. Once the batter
is crisp and golden, remove the fish from the oil and
drain in the basket and then on kitchen paper.
Serve with chips and a slice of lemon.