Fish 'n Chips

Ingredients for 2 servings:

• 400 g potatoes
• Sea salt, coarse
• 400 g fish fillet(s), whiting fillet, (cod or haddock), or other varieties
• 150 ml beer (ale)
• 70 g flour
• 1 tsp cornstarch
• 1 pinch of baking powder
• salt and pepper
• Flour, for turning
• lots of fat, for frying
• 1 lemon(s)
• Vinegar (malt vinegar)
• 150 g peas
• 2 tbsp cream
• ½ tbsp butter
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel the potatoes and cut them into sticks, so they resemble thick chips, 2-3 cm in diameter. Half-fill a saucepan with fat and heat. Add the potato sticks and fry. For the batter, combine flour, cornstarch, baking powder, and English ale. Season the fish fillet with salt and pepper. Leave the fillet whole; that’s how you get it in England! Coat it in flour and dip it in the beer batter. Add the fish to the fat and fry until golden brown. Remove the potatoes from the fat and drain on kitchen paper. Season with coarse sea salt. Then remove the fish from the fat. Quarter the lemon and serve two quarters per serving with the malt vinegar. The following can be omitted according to taste: “Mushy Peas”: Bring the peas to a boil in lightly salted water and simmer for about 3 minutes, then drain. Puree the peas with cream and butter using a blender or hand blender, but not too finely; it’s best to leave a few small pieces. Season with salt and pepper and serve.