Schnitzel with French Fries and Mayonnaise Sauce

Name: Schnitzel with French Fries and Mayonnaise Sauce - Narcisa L.
Ingredients: 4 cod or other fish fillets (750 g); each about 2 cm thick; 1 cup (160 g) flour; 1/2 teaspoon baking powder; 250 ml pale beer; 1 large egg; with the white separated from the yolk; coarse salt; freshly ground pepper; rapeseed or corn oil for frying at high temperatures; 1 cup (250 ml) homemade or store; bought mayonnaise; 1 teaspoon crushed garlic or 1/2 teaspoon freshly ground cloves; 1 teaspoon Dijon mustard; 1 lemon; sliced; optional; 4 sprigs of parsley; for garnish; optional; ketchup; for serving; optional; malt vinegar; for serving; optional; 4 large red potatoes (1 kg)

Diverse - Schnitzel with French Fries and Mayonnaise Sauce by Narcisa L. - Recipia

Pat the fish fillets dry with a paper towel to remove excess moisture, then sprinkle them evenly with salt and freshly ground pepper on all sides. Place the fillets in a covered dish and let them marinate in a cool place for about 30 minutes to an hour to develop their flavors. Meanwhile, prepare the batter for the coating: in a bowl, combine the flour, baking powder, salt, and freshly ground pepper, mixing the dry ingredients well. In another bowl, pour in the cold beer and add the egg yolk, whisking until well combined. Make a well in the center of the flour mixture and gradually add the beer, stirring continuously to avoid lumps. Keep mixing until you obtain a soft and smooth batter. Cover the bowl with a clean towel and let it rest for 20-30 minutes to blend the flavors. After the batter has rested, add the beaten egg white and carefully fold it into the mixture, taking care not to deflate it. Meanwhile, heat oil in a deep pan or pot to a temperature of 185 degrees Celsius. Dip two fillets at a time into the batter, ensuring they are fully coated, then gently shake off the excess batter before placing them in the hot oil. Fry the fillets until they are golden and crispy, turning them on all sides for even cooking. Once done, remove them with a slotted spatula and place them on paper towels to absorb excess oil. Repeat the process with the remaining fillets. In the meantime, preheat the oven to 230 degrees Celsius, placing a rack in the lower third. Transfer the fried fillets to an oven-safe platter in a single layer and place them in the preheated oven for a few minutes to keep them warm and crispy. To prepare the fries, peel the potatoes, wash them well, and let them drain. Cut them into thick slices of about 1 cm, then turn them into sticks or fries about 1 cm wide. Place them on a clean kitchen towel and pat them dry to absorb all the moisture on the surface. Heat oil in a pot or deep pan to 185 degrees Celsius. Add the potatoes to the oil in batches, ensuring they are laid out in a single layer to prevent sticking. Fry them until they are golden and crispy, turning them periodically for about 5 minutes. Remove them with a slotted spoon and place them on paper towels. Repeat the process until all the potatoes are fried. Afterwards, spread the fried potatoes in a single layer on a baking sheet, sprinkle with salt, and place them in the preheated oven, allowing them to bake until crispy, about 5 minutes. To prepare the mayonnaise, mix the mayonnaise (homemade or store-bought) with crushed garlic or freshly minced garlic cloves and Dijon mustard. Season with salt and pepper to taste. Finally, remove the potatoes and fish fillets from the oven and portion them onto plates. Serve them while hot, garnished with lemon slices and parsley sprigs, if desired. They are excellent alongside the flavored mayonnaise and/or ketchup, with a splash of malt vinegar for added flavor.