John Myers
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Fish and Chips
The perfect fish and chips recipe with a picture and simple step-by-step instructions.
fish
- 40 g Cashews
- 15 g Peppercorns white
- 50 g Breadcrumbs
- 3 piece Pollack fillet
- 3 piece Cod fillet
- 6 piece Kingprawns
- 1 pinch Sea-Salt
- 1 pinch Black pepper
- 1 tbsp Butter
- 1 piece Organic lemon
crisps
- 1 kg Potatoes
- 1 pinch Paprika powder
- 1 pinch Sea-Salt
- 1 pinch Black pepper
- 1 tbsp Sesame black
sauce
- 2 tbsp Dijon mustard sweet
- 1 piece Organic lemon
- 1 piece Organic orange
- 1 tbsp Raw cane sugar
- 1 pinch Pepper
- 1 tbsp Butter
fish
- For the fish, chop the cashew nuts for the crust with the hand blender with the white pepper. Put in a shallow bowl or plate and mix with the breadcrumbs. Preheat the oven to 220 ° C top / bottom heat.
- Halve the fish fillets and bread them with the crabs and on top with the cashew breadcrumbs mixture. Put a piece of butter, sea salt, a pinch of pepper and a splash of lemon in the aluminum foil and place the fish on it, wrap the aluminum foil and fry for about 10-15 minutes. Then switch the oven to grill function, set the highest temperature, open the foil and let the crust take on a little color.
crisps
- Peel the potatoes and steam in the pressure cooker. Mash the steamed potatoes and mix with paprika, sea salt, black pepper and black sesame seeds. Turn this mixture into rolls, place on a baking sheet and bake with the fish for about 20 minutes.
sauce
- Refine the sweet Dijon mustard with the grated zest of half a lemon and a splash of lemon and a splash of orange juice. Season to taste with a little raw cane sugar. Melt the butter and stir into the mixture. Bring the whole thing to a boil briefly.
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