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


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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


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

To deep-fry the fish

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

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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.


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