Fish and chips

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!