Fish and chips

Fish-and-chips-12
The hot battered fish melts in your mouth and the flavorful remoulade is the perfect complement here.

 

Difficulty: Medium

Time: 45 min. preparation time, 0 min. baking time

Nutrition: Calories ca 625 / Protein 81g / Carbohydr. 133g / Fat 43g

Ingredients (4 servings)

300 gcod fillets
500 gpotatoes
2sardine fillets
50 ggherkins
5 ggreen herbs (e.g. parsley, tarragon, chives)
1egg
5egg yolks (divided)
100 gflour
125 mlbeer
1 tbspmustard
120 mlrapeseed oil
0.5lemon
vegetable oil for frying
salt
pepper

Utensils

skimmer, plate, tongs, slicer, 2 large bowls, 2 saucepans, whisk, cutting board, knife, paper towel

Wine Tip

pinot gris, 2013
A sumptuous, aromatic pinot gris provides the perfect accompaniment for this hearty dish.

Step 1

Fish and chips

Cut cod into sticks.

cutting board, knife

300 g cod fillets

Step 2

Fish and chips

Use slicer or a sharp knife to cut potatoes into thin slices.

slicer or knife

500 g potatoes

Step 3

Fish and chips

Finely chop sardines, gherkins, and green herbs.

2 sardine fillets / 50 g gherkins / 5 g green herbs

Step 4

Fish and chips

Add water to saucepan and bring to a boil. Cook egg in boiling water until hard boiled, approx. 8 – 10 min. Then remove from water, hold under cold water, peel, and dice. Set aside.

saucepan, cutting board, knife

1 egg

Step 5

Fish and chips

For the batter, whisk together egg yolks, flour, and beer in a large bowl. Season with salt and pepper and set aside.

large bowl, whisk

4 egg yolks / 100 g flour / 125 ml beer / salt / pepper

Step 6

Fish and chips

For the remoulade, whisk egg yolk and mustard together.

large bowl

1 egg yolk / 1 tbsp mustard

Step 7

Fish and chips

Gradually pour in oil in a fine stream while whisking constantly.

120 ml rapeseed oil

Step 8

Fish and chips

Season to taste with salt and pepper. Squeeze in lemon juice and set aside.

0.5 lemon

Step 9

Fish and chips

Add sardines, gherkins, fresh herbs, and hard-boiled egg to the remoulade and whisk to combine. Season with salt and pepper to taste. Store in fridge until ready to use.

whisk

salt / pepper

Step 10

Fish and chips

Heat a generous amount of vegetable oil into a small saucepan. Add potatoes and cook until golden, approx. 2 – 3 min. Remove from oil and transfer to a paper towel-lined plate.

skimmer, plate, saucepan, paper towel

vegetable oil for frying

Step 11

Fish and chips

Dip fish sticks into batter so that they are evenly coated.

tongs

Step 12

Fish and chips

Heat plenty of vegetable oil in a saucepan. Carefully add breaded fish to oil and continue to cook until golden, approx. 6 – 8 min. Serve immediately with remoulade.

tongs, saucepan

vegetable oil for frying