Breaded Fish and Fries

Ingredients

• 600 g white fish fillet (ready to cook, skinless, e.g., cod, redfish)
• 1 tbsp Lemon Juice
• 200 g Flour
• 250 ml light beer
• 1 egg
• 0.5 tsp Salt
• 1 Egg white
• vegetable oil (for frying)
• 800 g waxy potatoes
• oil (for frying)
• lemon slice (for serving)

Instructions

1. 1.

   Wash the fish, pat dry, cut into 1.5 cm wide strips, drizzle with lemon juice and season with salt and pepper.

2. 2.

   Sift flour into a bowl, add beer, egg, and salt; stir in, cover, and let rest for 15 minutes to thicken. Then whisk vigorously. Fold in lightly beaten egg white without overwhisking.

3. 3.

   Dip each fish strip individually into the batter, turn, lift, and drain excess.

4. 4.

   Fry the battered fish pieces in oil heated to 180 °C until golden‑brown and crisp. Remove from oil.

5. 5.

   Peel, wash, cut potatoes into uniform sticks, pat dry. Fry portions of fries in oil for about 5 minutes until tender but still pale.

6. 6.

   Remove fries, raise oil temperature to ~190 °C. Fry remaining portions again for about 2 minutes until crispy and golden‑brown. Drain well and sprinkle with salt.

7. 7.

   Serve the fish and fries together on plates or bowls, garnish with lemon slices, and offer a dip if desired.