Fish and chips

Based on 22 ratings
Julie

Julie

Editor-in-Chief

Difficulty

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

Ingredients

Servings:-4+
300 g cod fillets
500 g potatoes
anchovy fillets
50 g gherkins
5 g green herbs (e.g. parsley, tarragon, chives)
egg
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

Utensils

  • cutting board
  • knife
  • slicer or knife
  • saucepan
  • large bowl
  • whisk
  • skimmer
  • plate
  • paper towel
  • tongs

Nutrition per serving

Cal
625
Protein
81 g
Fat
43 g
Carb
133 g
  • Step 1/12

    Cut cod into sticks.
    • 300 g 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 g 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.
    • anchovy fillets
    • 50 g gherkins
    • 5 g 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.
    • 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.
    • egg yolks
    • 100 g 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.
    • 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.