Fish and Chips
Estimates calculated automatically from the ingredients — not a nutrition declaration.
KI-generiertFor 1 portion
- Cod fillet 200 gOr: Schellfisch, Heilbutt200 g
- Wheat flour 65 g65 g
- Light beer 80 mlOr: non-alcoholic beer, lager beeras needed
- Baking powder 0.25 tsp¼ TL
- Waxy potatoes 250 gOr: Kartoffeln mehligkochend¼ kg
- Sunflower oil 0.5 l for fryingOr: rapeseed oil, peanut oilas needed
- Eggs 1 piece1 Stk
- Lime juice 1 tbsp (or lemon juice)Or: Zitrone1 Stk
- Fresh peas 50 gOr: Erbsen tiefgekühlt50 g
- Butter 10 g10 g
- Iodized salt 0.5 tsp½ TL
- Pepper 0.25 tsp¼ TL
- Apple cider vinegar 10 ml10 ml
Step by step
- 1
Peel potatoes, cut into 1 cm thick sticks, soak in cold water for 30 minutes.
- 2
Pat fries dry.
- 3
Heat oil to 140°C, pre-fry fries for 6 minutes, remove and drain.
- 4
Mix flour with baking powder, salt and beer into a smooth batter, briefly rest.
- 5
Pat fish dry, salt and pepper.
- 6
Increase oil temperature to 180°C.
- 7
Dredge fish in flour, then dip in beer batter, fry immediately until golden brown (5–7 minutes).
- 8
Fry fries a second time until golden and crispy (3 minutes).
- 9
Briefly cook peas and mash with butter and salt into mushy peas.
- 10
Serve with lime (or lemon) juice and apple cider vinegar.
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