Fish and Chips
Ingredients
- For the French fries
- 1 ½ liters Frying oil
- 1 kilogram medium, waxy potatoes
- salt
- peppers
- For the fish
- 700 grams fish fillets
- 2 Tbsps Pastry flour
- 2 eggs
- 4 Tbsps breadcrumbs
- 2 Tbsps crushed Corn flakes
- Additional ingredients
- 200 grams Remoulade
- 300 grams Coleslaw
- 8 Savoy cabbage (for serving)
- 1 whole lemon (cut into wedges)
Preparation steps
Preheat the oven to 100°C (approximately 225°F).
Prepare the fryer and heat to 165°C (approximately 325°F). Rinse the potatoes thoroughly, do not peel, cut lengthwise into thin sticks and dry well. Add the potato strips in batches to the oil and fry approximately 5 minutes until they are soft but have taken no color, remove and drain well.
Cut the fish fillets into strips and sprinkle with flour. Whisk the eggs in a deep dish. Mix the breadcrumbs with the cornflakes and place on a flat plate. Dip the fish in egg, then roll in breadcrumbs and add, in bathces, to the prepared fryer preheated to 180°C (approximately 350°F) and cook until golden, and keep warm in the oven preheated to 100°C (approximately 225°F).
Increase the oil temperature to 190°C (approximately 375°F), add the potatoes, in batches, and fry again about 2 minutes until crisp, remove, drain well and sprinkle with salt. Arrange the cabbage leaves on a plate and serve the fish with the French fries on top with tartar sauce, coleslaw and a lemon wedge.
