Fish and Chips – A “La Normandie” Recipe

Nat’s Notes: Serve with lemon, cole slaw and tartar sauce. I thought about including a recipe for tartar sauce here, but in truth, the best thing to do is buy Frisch’s… and don’t tell me you think you can make better!

La Normandie Fish and Chips
(serves 4)

1          12 ounce beer
2 cups  all purpose flour
½ tsp    salt
¼ tsp    ground black pepper

• Pour the beer into a large bowl
• Sift 1 ½ cups of flour into the bowl, whisking gently until just combined
• Stir in the salt and black pepper

4          large baking potatoes cut into French Fry strips

• Deep fry potatoes until golden brown (roughly 10 minutes)
• Keep warm until service
• Yes, you may use your favorite frozen brand if deep frying at home is not part of your regular routine…

4          6 oz fresh cod fillets
Salt and pepper

• Pat the fish dry
• Season both sides with salt and pepper
• Coat the fish in beer batter
• Dredge the battered fish in flour
• Slip the fish into the hot oil as soon as it is coated with flour
• Cook 4 to 5 minutes until golden brown. If you don’t have a deep fryer make sure to turn the fish often so it’s won’t burn on the bottom