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Fish and chips
Ingredients
Utensils
cutting board, knife, slicer or knife, saucepan, large bowl, whisk, skimmer, plate, paper towel, tongs
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How-To Videos
Basic mayonnaise
How to reach the perfect temperature for frying
How to cook the perfect egg
How to chop herbs
Nutrition per serving
Step 1/ 12
- 150 g cod fillets
- cutting board
- knife
Cut cod into sticks.
Step 2/ 12
- 250 g potatoes
- slicer or knife
Use slicer or a sharp knife to cut potatoes into thin slices.
Step 3/ 12
- 1 anchovy fillets
- 25 g gherkins
- 2½ g green herbs
Finely chop anchovy, gherkins, and green herbs.
Step 4/ 12
- ½ 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
- 2 egg yolks
- 50 g flour
- 62½ 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
- ½ egg yolk
- ½ tbsp mustard
- large bowl
For the remoulade, whisk egg yolk and mustard together.
Step 7/ 12
- 60 ml rapeseed oil
Gradually pour in oil in a fine stream while whisking constantly.
Step 8/ 12
- ¼ lemon
Season to taste with salt and pepper. Squeeze in lemon juice and set aside.
Step 9/ 12
- 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
- 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
- tongs
Dip fish sticks into batter so that they are evenly coated.
Step 12/ 12
- 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.
Enjoy your meal!
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