Beer-battered fish and chips from Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals (page 59) by Lisa Q. Fetterman and Meesha Halm and Scott Peabody

  • shallots
  • cornichons
  • sour cream
  • mayonnaise
  • parsley
  • thyme
  • malt vinegar
  • potatoes
  • all-purpose flour
  • vegetable oil
  • potato starch
  • Pilsner beer
  • cod fillets
  • EYB Comments

    Can substitute cornstarch for potato starch, lager beer for Pilsner beer, apple cider vinegar for malt vinegar, crème fraîche for sour cream, dill or tarragon for parsley, and other sour pickles for cornichons.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cornstarch for potato starch, lager beer for Pilsner beer, apple cider vinegar for malt vinegar, crème fraîche for sour cream, dill or tarragon for parsley, and other sour pickles for cornichons.

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