Fish & Chips
Fish & Chips is a classic British dish in a crispy coating. Cod fillets are dipped in a light beer batter and fried golden brown. Served with crispy oven-baked potato wedges and a fresh homemade ravigotte sauce.
Servings servings
Ingredients
Ravigotte sauce
- 3 tbsp mayonnaise
- 1 tbsp yogurt
- 1 tsp mustard
- 2 pickles (finely chopped)
- 1 tbsp capers (finely chopped)
- 2 sprigs parsley (finely chopped)
- 10 g chives (finely chopped)
- 1 tsp lemon juice
- pepper
- salt
Beer batter
- 250 g plain flour
- 0.5 tbsp baking powder
- 220 ml beer
- salt
- pepper
Fish
- 800 g cod fillet
- sunflower oil (for frying)
- pepper
Oven fries
- 4 potatoes
- 1 tbsp olive oil
- salt
- paprika powder (optional)
Instructions
Preparation
- Preheat the oven to 200 degrees. Scrub 4 potatoes clean and cut them into wedges. Rinse them briefly and pat dry with a tea towel. Place them on a baking sheet lined with parchment paper. Drizzle with 1 tbsp olive oil, season with salt and optionally some paprika powder for extra colour and flavour. Roast the potato wedges for about 30 minutes in the middle of the oven until golden brown and crispy. Turn them halfway through.
- Meanwhile, finely chop 2 pickles and 1 tbsp capers for the sauce. Also chop 2 sprigs parsley and 10 g chives. Mix everything in a bowl with 3 tbsp mayonnaise, 1 tbsp yogurt, 1 tsp mustard, 1 tsp lemon juice and pepper and salt to make a fresh ravigotte sauce. Cover and place it in the refrigerator to allow the flavours to develop.
- Pat 800 g cod fillet dry with kitchen paper and cut into equal, not too small pieces. Lightly season with pepper.
- In a large bowl, mix 250 g plain flour with 0.5 tbsp baking powder and then slowly add 220 ml beer while stirring with a whisk. Make sure there are no lumps. The batter should be airy, similar to a thick pancake batter. Add a pinch of salt and pepper.
Cooking
- Heat a generous layer of sunflower oil in a deep pan or wok to 180 °C. Test if the oil is hot enough by dropping in a little batter - if it immediately starts to fizz, the oil is at the right temperature.
- Dip the pieces of fish into the batter and carefully let them slide into the hot oil. Fry the fish in batches so that the temperature does not drop too much. Cook each portion for about 4 to 5 minutes until golden brown and crispy. Let the fish drain on a plate with kitchen paper.
To serve
- Serve the Fish & Chips immediately so that everything stays nice and crispy. Place the fried fish together with the potato wedges on a plate. Serve with a generous spoonful of the ravigottes sauce and optionally a slice of lemon to squeeze over the fish.
- Fish & Chips is delicious as a main course and goes perfectly with a fresh green salad or some peas on the side. Enjoy this British classic.
Nutrition
Calories: 366kcalCarbohydrates: 58gProtein: 25gFat: 2gSaturated fat: 0.4gCholesterol: 43mgSugars: 2g
Tried this recipe?Let me know what you think!
A crispy tribute to British flavours
my pick
this week
With golden-brown fried fish, homemade ravigottes sauce, and crispy oven fries, you can serve a complete meal. Easy to make and full of flavour, a British classic with a fresh twist for home. Ideal for sharing. Enjoy it freshly made. Perfect for a special meal.
