Fish ‘n’ Chips | BRIGITTE.de

preparation

1. For the chips
   

2. Peel the potatoes, cut them into sticks approx. 2 cm wide, rinse thoroughly and cook in boiling salted water for 15-20 minutes. Drain the potatoes in a sieve, let them evaporate and toss briefly so that the structure breaks up slightly. Pat the potato sticks thoroughly dry, spread them on an (oven) rack and freeze for 45 minutes (alternatively use a can).

3. Heat the oil in a pot (diameter approx. 20 cm) to approx. 160 degrees (use a thermometer). Fry the potato sticks in portions in the hot oil for about 5 minutes until a light crust forms. Remove the potatoes with a slotted spoon, drain on kitchen paper and freeze again on the oven rack for another 45 minutes. Repeat this process one more time.

4. For the tartar sauce
   

5. Meanwhile, rinse the parsley and dill, shake dry, pluck the leaves and chop roughly. Mix the herbs with the remoulade until smooth and set aside in a cool place.

6. Rinse the lemon with hot water, rub dry and cut into wedges.

7. Heat the oil to 180 degrees (use a thermometer). Fry the potato sticks in portions in hot oil for about 5 minutes until golden and crispy. Drain the chips on kitchen paper and keep warm in a preheated oven at 140 degrees.

8. For the fish
   

9. Pat the fish dry, season all over with salt and pepper and coat in a little flour. Mix 300 g flour, baking powder, honey, vodka and “Guinness” to form a thick, sticky dough (see info). Knock off any excess flour from the fish, dip the fish in the dough and fry in hot oil for 5-7 minutes until golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper.

10. Serve fish ‘n’ chips with remoulade and lemon wedges and sprinkle with some sea salt flakes.