fish and chips

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate the eggs and chill the egg whites. Mix the egg yolk, beer, flour and 1 pinch of salt to a smooth dough and let it stand covered for about 30 minutes. Wash the cod fillet, dab dry and cut into 40-50 g pieces. Sprinkle the fish with lemon juice, salt it and put it in a cool place. Peel and finely chop the onion.

2. 2

   Heat butter in a pot and fry onion in it. Add deep-frozen peas and 2-3 tablespoons of water and simmer for about 3 minutes. Puree the peas with a chopping stick and season to taste with salt and pepper. Wash, peel and quarter the potatoes lengthwise. Heat the fat in a deep fryer or in a high pot (approx. 180 °C). Dab potato wedges dry well on a clean kitchen towel and bake in portions in hot fat for about 8 minutes until golden brown. Take out with a skimmer and drain briefly on kitchen paper. Then spread on a baking tray and brown in a preheated oven (electric cooker: 175 °C/ gas: level 2). In the meantime beat the egg white until stiff. Fold the beaten egg white into the beer batter.

3. 3

   Take out with a skimmer and drain briefly on kitchen paper. Then spread on a baking tray and brown in a preheated oven (electric cooker: 175 °C/ gas: level 2). In the meantime beat the egg white until stiff. Fold the beaten egg white into the beer batter. Drain the fish and pull through the dough in portions with a fork. Bake in hot fat for 4-5 minutes until crispy brown and put in the oven. Sprinkle potatoes with salt and serve with fish, pea puree and ketchup

Nutrition Facts

KCAL
560 kcal

CARBS
45 g

FATS
23 g

PROTEINS
38 g