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Fish and Chips with beer crust and Tartar sauce recipe

Classic English recipe that can easily make at home. The children will love and will ask again and again. Method to cook Fish and Chips with beer crust and Tartar sauce recipe For fish 2 cod fillets, 200 grams each boned but with skin 200 grams flour exaggerating only a little more + 250ml beer 1 teaspoon smoked paprika Salt and freshly ground pepper For the potatoes 5-6 medium potatoes peeled and cut into pieces with milk for frying Coarse salt Oil for frying To Tartarus sauce ½ cup mayonnaise 2 tablespoon chopped gherkins pickles 1 tablespoonful capers 4 fresh chopped onions ½ lemon juice For serving Vinegar Salt and Light Directions Heat oil in very high heat wine and preferably in deep fryers. In a large bowl mix the beer with the flour and make a viscous gruel without knots. Place the mixture in the refrigerator. Wash the potatoes thoroughly in cold water and dry on kitchen paper. Sprinkle potatoes with coarse salt. Once the oil reaches the desired temperature add the potatoes and fry for 6-8 minutes. Remove from skillet and place on absorbent paper. Remove the puree from the refrigerator and add salt, pepper and paprika. Mix well until homogenized pap. Sprinkle the fish with flour until the whole meet. Then the jumping into the gruel and then in hot oil. Fry until a golden crust and a remove. Strain on absorbent paper. Return potatoes to pan and fry to finish frying until they are crisp. Sprinkle with salt and sprinkle with vinegar. For Tartar sauce Mix the mayonnaise with the lemon juice until homogenized and add the Gherkin, the capers and onions. For more impressive serving, put the potatoes and fish in hoppers from newspapers. Accompanied by Tartar sauce. Duration: 10 minutes preparation, 20 minutes cooking

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