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In this video I show you how to make a fried fish with pulp, which I called fish and chips my way, trying to focus on the cooking technique and cooking school, then leaving you the imagination to customize it as you like. Excellent with cod fillets, cod, monkfish, sea bream, snapper. In a bowl mix the flour with the salt, add half the water and the oil and work the dough with a spoon until it is smooth. Incorporate the remaining water and work it again, cover with cling film and let it rest for two hours in the refrigerator. When ready to use, whip the egg whites and add them to the batter, incorporating them delicately. Peel the potatoes, cut them lengthwise into sticks, wash them under running water, drain and dry them well. Remove any bones from the cod, salt it and pass it first in the flour and then in the batter. Fry the potatoes in plenty of oil at 140°C first, pre-cook them, drain them on absorbent paper; bring the oil to 170°C and continue cooking the cod. Drain it too on a sheet of absorbent paper and cook the potatoes for another 4 minutes. Serve accompanied with the black pepper mayonnaise. As always, the recipes can be found in our online magazine www.prodigus.it my cooking courses on: www.clubacademy.it I remember the magazine: www.facilecongusto.it and our services www.azionigastronomiche.it and www.fabiocampoli.it