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This is the method I use for making fish and chips. It is a Norwegian alternative inspired by my visit to the wonderful Anstruther Fish Bar in Scotland the UK. I think that the malt flavor created by the whisky and malt extract is very suitable for deep-fried fish. If you are able to get hold of fresh juniper shoots they will make a great decorative topping for this meal.
Servings: 4
PREPARATION:
- 1
Heat the deep-frying oil to approx. 360oF, preferably using a deep-fat fryer with a thermostat. The best results are achieved by frying the potatoes and carrots at 370oF and the fish at 340oF, but for this you need two fryers.
- 2
Start by preparing the batter. Mix all the ingredients in a bowl using a balloon whisk without beating out all the carbonic acid in the water.
- 3
Cut the fish into finger-thick pieces and place in the batter.
- 4
Cut a small cross on one end of the each potato (the short end) and try to divide them into rough boat-shapes using your fingers. If they have a crinkly surface they will be much more crispy when they are fried. Divide the carrots lengthwise into four boats.
- 5
Fry the fish, potatoes and carrots. When the potatoes start to float up towards the surface they will be almost ready – this takes 4-5 minutes. During the last few seconds of the frying process you can add a few small sprigs of fresh juniper.
After frying, place everything on a tea towel or kitchen towel for a few seconds to allow any excess oil to drain away. - 6
Serve with strong mustard that has been mixed with a teaspoon of well-mashed, pickled beetroot.
