Formidabel hjemmelavet fish n’ chips med fisk fra dåse

Formidable homemade fish n' chips with canned fish

4 people

60 minutes

Snack

Formidable homemade fish n' chips - with canned fish

If you are also a big fan of the British classic 'fish n' chips', you have to try this delicate version, which, with its use of tinned fish rather than fresh fish, gives the dish a refreshing touch. With the canned fish's fish n' chips, it has never been easier to treat yourself, or treat other fish-loving guests and friends, to a round of tasty and homemade fish n' chips.

Fish 'n' chips usually consist of a piece of haddock, which is a light cod fish. The piece is dipped in a thin beer batter called 'batter', after which it is fried in hot oil. It is a dish that can be caught in most places in the world, and it also comes in many different variations. With this recipe, you get the opportunity to get your hands on a completely unseen "fish n' chip" version, namely one made with canned fish.

It is both incredibly easy and highly addictive - and it does not necessarily need to be accompanied by fries, because new Danish potatoes or good bread and a salad are just as good friends with the fried fish. Take home a few cans of fish or more, depending on your appetite, and then you're ready to create a fish n' chip that's better, and easier, than most. In this recipe I use mackerel and sardine.

Ingredients

3-4 tbsp. sardines or mackerel in olive oil
115 g wheat flour + a little extra
50 g rice flour
1¼ tsp. baking soda
½ teaspoon salt
2½ dl cold sparkling water or dark beer
Oil for frying
Flake salt
Lemon (fresh)
Mayo

Procedure method

Stir wheat flour, rice flour, baking powder, salt and sparkling water or beer.
The dough is stirred into a smooth dough without lumps.
Danskvand gives a lighter dough, beer a darker and slightly sweeter dough.
Lightly dab the fish with some paper towel and toss them in the extra flour.
Dip them in the batter and fry them in 180 degrees hot oil until they are golden and crispy.
Do not add too many fish at a time - this lowers the temperature of the oil.
Place the fried fish on kitchen paper or absorbent paper to absorb excess oil, and sprinkle with a little flaked salt.
Serve with lemon wedges and mayo on the side.

COURSE OF ACTION

Stir wheat flour, rice flour, baking powder, salt and sparkling water or beer together into a smooth dough without lumps. Danskvand gives a lighter dough, beer a darker and slightly sweeter dough. Lightly dab the fish with some paper towel and toss them in the extra flour. Dip them in the batter and fry them in 180 degrees hot oil until they are golden and crispy. Do not add too many fish at a time - this lowers the temperature of the oil. Place the fried fish on kitchen paper or absorbent paper to absorb excess oil, and sprinkle with a little flaked salt. Serve with lemon wedges and mayo on the side.

- Bon appetite,

Martin Grøndal

CANNED FISH 'N' CHIPS

Fish 'n' chips are a British classic that most people are probably familiar with. A piece of light fish is dipped in a thin batter called 'batter' and fried in hot oil. You actually find it in different varieties all over the world, and now I'm giving you the option of a new version made with canned fish.

Formidable homemade fish n' chips with canned fish

Formidable homemade fish n' chips - with canned fish

Ingredients

Procedure method

CANNED FISH 'N' CHIPS

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