Fish and chips

Fish and chips

17 ratings

Manu, student


„The hot battered fish melts in your mouth and the flavorful remoulade is the perfect complement here.“

Difficulty

Medium 👍
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
300 g
cod fillets
500 g
potatoes
2
anchovy 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
½
lemon
vegetable oil for frying
salt
pepper
Metric
Imperial
  • 300 g cod fillets
  • 500 g potatoes
  • 2  anchovy 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
  • ½  lemon
  • vegetable oil for frying
  • salt
  • pepper

Utensils

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

Enjoy with

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

Nutrition per serving

Cal
625
Protein
81g
Fat
43g
Carb
133g

Step 1/12

Cut cod into sticks.
  • 300 cod fillets
  • cutting board
  • knife

Cut cod into sticks.

Step 2/12

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

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

Step 3/12

Finely chop anchovy, gherkins, and green herbs.
  • 2 anchovy fillets
  • 50 gherkins
  • 5 green herbs

Finely chop anchovy, gherkins, and green herbs.

Step 4/12

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.
  • 1 egg
  • saucepan
  • cutting board
  • knife

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.

Step 5/12

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

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

Step 6/12

For the remoulade, whisk egg yolk and mustard together.
  • 1 egg yolk
  • 1 tbsp mustard
  • large bowl

For the remoulade, whisk egg yolk and mustard together.

Step 7/12

Gradually pour in oil in a fine stream while whisking constantly.
  • 120 ml rapeseed oil

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

Step 8/12

Season to taste with salt and pepper. Squeeze in lemon juice and set aside.
  • ½ lemon

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

Step 9/12

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.
  • salt
  • pepper
  • whisk

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.

Step 10/12

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.
  • vegetable oil for frying
  • skimmer
  • plate
  • saucepan
  • paper towel

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.

Step 11/12

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

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

Step 12/12

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.
  • vegetable oil for frying
  • tongs
  • saucepan

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.