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  • Deep-frying the fish, potatoes and beetroot slices
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    By Andreas Viestad

    Deep-frying the fish, potatoes and beetroot slices

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    Heat the oil to be used for frying to 338 – 356oF. If you do not have your own deep fat fryer with a thermostat you should use a heavy-based pan and keep an eye on the temperature by using a digital thermometer. Place the fish slices in the ale batter and the potato boats in the herb batter.

    You can easily fry full portions at the same time by placing three mackerel slices, four-five potato boats and a few beetroot slices in the hot oil. Remove the beetroot slices before they stop crackling and spitting because they do not need to cook for as long as the potatoes and fish.

    Allow the oil to run off the battered slices onto some kitchen roll before arranging them on a plate. Serve with red coleslaw.

    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S09 E04 Oil Adventure. Bookmark the permalink.
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  • Heat the oil to be used for frying to 338 – 356oF. If you do not have your own deep fat fryer with a thermostat you should use a heavy-based pan and keep an eye on the temperature by using a digital thermometer. Place the fish slices in the ale batter and the potato boats in the herb batter.

    You can easily fry full portions at the same time by placing three mackerel slices, four-five potato boats and a few beetroot slices in the hot oil. Remove the beetroot slices before they stop crackling and spitting because they do not need to cook for as long as the potatoes and fish.

    Allow the oil to run off the battered slices onto some kitchen roll before arranging them on a plate. Serve with red coleslaw.

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