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Ingredients
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Dover Sole Fish & Chips Ingredients
Method
Cooking Directions
Prepare the Chips
Peel and cut the potatoes into thick chips. Rinse them in cold water and pat dry.
Fry the Chips
Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Fry the chips in batches for about 5-7 minutes until golden and crispy. Remove and drain on paper towels, season with salt.
Prepare the Batter
In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually add the cold beer, whisking until smooth.
Fry the Fish
Dip each Dover sole fillet into the batter, allowing excess to drip off. Carefully place the fillets in the hot oil and fry for 3-4 minutes on each side until golden brown. Remove and drain on paper towels.
Serve
Serve the fish and chips hot, garnished with fresh parsley and accompanied by cornichons and Sauce Gribiche.