{"id":1706,"date":"2017-10-04T14:22:33","date_gmt":"2017-10-04T14:22:33","guid":{"rendered":"https:\/\/terradobacalhau.com\/2017\/10\/04\/lascas-de-bacalhau-fritas-com-polme-de-cerveja-preta-e-gengibre\/"},"modified":"2017-11-28T12:21:30","modified_gmt":"2017-11-28T12:21:30","slug":"fish-chips-with-black-ipa-and-ginger","status":"publish","type":"post","link":"https:\/\/terradobacalhau.com\/en\/2017\/10\/04\/fish-chips-with-black-ipa-and-ginger\/","title":{"rendered":"Fish &#038; chips with black IPA and ginger"},"content":{"rendered":"<p><span id=\"fbPhotoSnowliftCaption\" class=\"fbPhotosPhotoCaption\" tabindex=\"0\" data-ft=\"{&quot;tn&quot;:&quot;K&quot;}\"><span class=\"hasCaption\">This is a delicious twist on the classic fish &amp; chips recipe, with salted cod instead of the fresh variety. The black IPA and the ginger brings a warm spicyness to the dish that goes well with the cured taste of this cod. The recipe is provided by <a href=\"https:\/\/www.facebook.com\/SociedadeParede\/\" target=\"_blank\" rel=\"noopener noreferrer\">restaurant Sociedade in Parede.<\/a><br \/>\n<\/span><\/span><\/p>\n<p>Serves 4<\/p>\n<h2>Ingredients<\/h2>\n<p>600 g salt cod loins,\u00a0 <a href=\"https:\/\/terradobacalhau.com\/en\/product\/cod-bag-codfish-loins-with-no-bone-1kg\/\" target=\"_blank\" rel=\"noopener noreferrer\">Terra do Bacalhau<br \/>\n<\/a>250 g flour, with yeast<br \/>\n2 tbsp olive oil, extra virgin<br \/>\n2 tbsp cider vinegar<br \/>\n1 tsp salt<br \/>\n1 ground ginger<br \/>\n2,5 dl black IPA<br \/>\n3 egg whites<br \/>\n4 large potatoes<br \/>\nCorn flour<\/p>\n<h2>How to<\/h2>\n<ul>\n<li>Always start by soaking the codfish <a href=\"https:\/\/terradobacalhau.com\/en\/faqs\/\" target=\"_blank\" rel=\"noopener noreferrer\">according to instruction<\/a> before preparing. To test if the fish is ready, take out a small piece of the thickest part of the loin and taste it. It should have an appealing saltiness when ready. If you start gasping for water, it\u00b4s not ready and you will need to soak it more.<\/li>\n<li>Peel and cut the potatoes into strips. Place them in a bowl of cold water to soak for about 20 minutes.<\/li>\n<li>Stir together flour, salt, ginger, olive oil, vinegar in a large bowl. Gently stir in the beer, remember to keep some of the fizz intact, until the mixture is smooth.<\/li>\n<li>Cover the bowl and place it in the refridgerator for one hour, to swell.<\/li>\n<li>By the end of the hour, beat the egg whites until stiff. Gently cut them into the mixture.<\/li>\n<li>Meanwhile, cut the cod loin into finger sized pieces and season with pepper and a bit of salt.<\/li>\n<li>Drain and dry the potato strips.<\/li>\n<\/ul>\n<h2>To deep fry<\/h2>\n<ul>\n<li>In a skillet, add oil to deep fry, and turn to low-medium temperature.<\/li>\n<li>Add the potato strips and fry until they are cooked through but still pale. Use a slotted spoon to scoop up the fries and place them on paper towels, to drain. Reserve to cool down before the second frying, about 20 minutes.<\/li>\n<li>Turn up the heat to medium-high temperature. Test the oil temperature by placing a tiny bit of the mix in the oil. If the mix sizzles, it is ready to deep fry.<\/li>\n<li>Pass the cod flakes through corn starch, and then pass them through the mixture , and deep fry until they are golden, about 3-5 minutes. Scoop up and drain on paper towels.<\/li>\n<li>Fry the potato strips a second time, 3-4 minutes, until they are golden.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This is a delicious twist on the classic fish &amp; chips recipe, with salted cod instead of the fresh variety. The black IPA and the ginger brings a warm spicyness to the dish that goes well with the cured taste of this cod. The recipe is provided by restaurant Sociedade in Parede. Serves 4 Ingredients [&hellip;]<\/p>\n","protected":false},"author":6076,"featured_media":1524,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[27],"tags":[28,105,40,30],"_links":{"self":[{"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/posts\/1706"}],"collection":[{"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/users\/6076"}],"replies":[{"embeddable":true,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/comments?post=1706"}],"version-history":[{"count":4,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/posts\/1706\/revisions"}],"predecessor-version":[{"id":1746,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/posts\/1706\/revisions\/1746"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/media\/1524"}],"wp:attachment":[{"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/media?parent=1706"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/categories?post=1706"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/terradobacalhau.com\/en\/wp-json\/wp\/v2\/tags?post=1706"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}