Cooking time: 30 min
Elevate Your Culinary Adventure with Exquisite Spiced Fish and Chips, Perfectly Paired with Chilled Fino Wine!
Fish and chips, a beloved classic in the UK, takes on a new level of indulgence when paired with the sublime Fino. Prepare yourself for an extraordinary dining experience that combines the tantalizing flavors of this gourmet dish with the exquisite notes of Fino, creating a match made in culinary heaven.
Fino, with its refreshing and nuanced character, complements the succulent flavors of the fish while cutting through the richness with a subtle tang. The delicate aromas and crispness of Fino enhance the texture and bring out the full potential of every bite. Together, they create a culinary experience that is truly exceptional.
Here's what you'll need for this extraordinary dish:
Begin by cutting the potatoes into delectable chips, then soak them in cold water for 5 minutes. Rinse until the water runs clear.
Transfer the chips to a pan of cold water, adding a pinch of salt and 1 tsp of vinegar.
Bring the pan to a simmer, then reduce the heat and gently simmer for 10-12 minutes until the chips are tender but not falling apart.
Carefully drain the chips and place them on a tray in a single layer. Chill until ready to use. You can prepare them a day in advance.
Heat the sunflower oil in a deep, wide pan or use a deep-fat fryer, heating it to 180°C.
Once the oil shimmers, carefully lower the chips into it using a slotted spoon.
Fry the chips for 8-10 minutes, gently stirring occasionally until they turn a glorious golden brown and become irresistibly crisp.
Transfer the chips to kitchen paper to drain any excess oil.
Begin by finely chopping the cornichons, capers, and shallot (or chop them coarsely if you prefer a smooth sauce).
Combine the chopped ingredients with the parsley, mayo, and a pinch of salt. This tantalizing sauce can be kept chilled for up to 24 hours.
In a bowl, combine the flours, turmeric, and a pinch of salt. Pour in the beer or fizzy water, mixing quickly until the batter reaches the consistency of double cream.
Prepare a dish with some flour for coating.
Heat the sunflower oil used for cooking the chips to 185°C (or until a drizzle of batter sizzles and crisps in under a minute, if you don't have a thermometer).
Moving swiftly, dust the fish with flour, then dip it into the batter.
Hold the fillet above the batter to allow the excess to drip back into the bowl, then carefully lower it into the oil.
Fry the fillets for a minute until the batter begins to set, then take a spoon and drizzle extra batter onto the fillets, creating a crispy and delicate coating.
Fry the fish for approximately 4 minutes, turning it once
It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.
Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).
Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).
Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.
It adapts perfectly to a diverse range of salty and intense flavours.
In traditional wide-rimmed catavinos, or in white wine glasses.
