Fish & Chips | Recipe

For the chips, wash the potatoes and cut them into sticks. Steep in cold water for 60 minutes, remove and dry well.

Heat the oil in a pot to about 150 °C and deep-fry the fries for 5 minutes until colorless. Remove, drain well and let cool completely.

Place the peas in a saucepan with the butter and cook over medium heat for 5 minutes until soft. Pluck the mint and chop finely. Mash the peas with a fork, add the mint and mix well. Season with a little lemon juice and salt and keep warm until further use.

Heat the oil to about 180 degrees.

For the fish, thoroughly mix 250 g of flour, the beer and the baking powder in a bowl and season with Chips Seasoning and salt. Cut the cod into equal pieces and season with salt on both sides. Put the remaining flour in a bowl and turn the fish thoroughly in it. Then add to the batter one at a time and turn as well.

Place the cod in the hot oil and fry for about 3-4 minutes until golden brown. Drain well and keep warm in the oven at 80 °C.

Add the fries to the hot oil and fry for 4 minutes until crispy. Then drain them, put them in a bowl and season them thoroughly with the Chips Seasoning.

Serve the fries together with the mushy peas and the fish. Finally, drizzle the fries with malt vinegar, if desired.