Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Fish and Chips
- For the dip
- 3 Tbsps Natural yogurt
- 3 Tbsps Sour cream
- 6 Tbsps Mayonnaise
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- For the fish
- 600 grams white fish fillets (ready to cook, skinless, such as cod)
- 1 Tbsp lemon juice
- 200 grams Pastry flour
- 250 milliliters light beer
- 1 egg
- ½ tsp salt
- 1 egg white
- 500 milliliters Vegetable fat (for cooking)
- For the chips
- 800 grams waxy potatoes
- 500 milliliters vegetable oil
- in addition
- Lemon wedge (to taste)
For the dip: whisk yogurt with sour cream, mayonnaise and lemon juice and season with salt and pepper. For the fish: rinse fish, pat dry and cut into 1.5 cm (approximately 1/2 inch) wide strips. Sprinkle with lemon juice and season with salt and pepper. Place flour into a bowl, add beer and egg and whisk well, season with salt. Cover with cloth and let rest for about 15 minutes. Beat egg white until semi-stiff and fold into batter. Dip fish into batter, coat evenly. Heat oil to 180°C (approximately 350°F) and cook fish, few pieces at a time, until golden brown and crispy. For the chips: peel and rinse potatoes, cut into uniformly thick strips and pat dry. Cook in remaining oil, few pieces at a time, until soft.
Remove potato chips from pan. Increase oil temperature to about 190°C (approximately 375°F) and cook potatoes for about 2 minutes or until crisp and golden brown. Remove from pan and drain on paper towels. Arrange fish and potatoes on plates and serve accompanied by dip. If desired, garnish with lemon wedges.