Fish and chips

Fish and chips

Total: 1 hr 15 Min. | Active: 45 Min.
Nutritional value / people: 878 kcal
, Fat: 66 g
, Carbohydrate: 37 g
, Protein: 30 g


4 people


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


100g white flour
1tsp salt
1 ½dl beer
2 egg whites
1pinch salt


600g waxy potatoes, cut into sticks
oil for deep-frying
¾tsp salt

To deep-fry the fish

500g Royal cod fillets (MSC), cut into 4 pieces
¼tsp salt
6tbsp mayonnaise
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How it's done


Mix the flour and salt in a bowl. Gradually pour in the beer while mixing with a whisk, beat the batter until smooth. Cover the batter and leave to stand at room temperature for approx. 30 mins. Just before frying, beat the egg whites with the salt until stiff and fold carefully into the batter.


Rinse the potato sticks in cold water, pat dry. Fill a pot to ⅓ with oil and heat it to approx. 145°C. Add the dry potatoes in batches using a slotted spoon, fry for approx. 2 mins. Remove, leave to cool on a rack lined with paper towels. Turn the temperature up to approx. 180°C. Deep-fry the potatoes in batches for approx. 2½ mins. until crispy and golden. Remove, season with salt.

To deep-fry the fish

Salt the fish, dip in the batter in batches. Allow the excess batter to drip off, deep-fry for approx. 4 mins. until golden, turning occasionally. Remove, drain on paper towels, serve with the chips and mayonnaise.

Good to know
Tip: Drizzle with vinegar or serve with lemon wedges.


Beating egg whites

Beating egg whites

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