Fish and chips
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 g | cod fillets |
| 500 g | potatoes |
| 2 | sardine fillets |
| 50 g | gherkins |
| 5 g | green herbs (e.g. parsley, tarragon, chives) |
| 1 | egg |
| 5 | egg yolks (divided) |
| 100 g | flour |
| 125 ml | beer |
| 1 tbsp | mustard |
| 120 ml | rapeseed oil |
| 0.5 | lemon |
| 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
Cut cod into sticks.
cutting board, knife
300 g cod fillets
Step 2
Use slicer or a sharp knife to cut potatoes into thin slices.
slicer or knife
500 g potatoes
Step 3
Finely chop sardines, gherkins, and green herbs.
2 sardine fillets / 50 g gherkins / 5 g green herbs
Step 4
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
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
For the remoulade, whisk egg yolk and mustard together.
large bowl
1 egg yolk / 1 tbsp mustard
Step 7
Gradually pour in oil in a fine stream while whisking constantly.
120 ml rapeseed oil
Step 8
Season to taste with salt and pepper. Squeeze in lemon juice and set aside.
0.5 lemon
Step 9
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
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
Dip fish sticks into batter so that they are evenly coated.
tongs
Step 12
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
