English Fish and Chips

Ingredients

• 1.5 l frying oil
• 1 kg waxy potatoes
• Salt
• 4 fish fillets (about 180 g each)
• Pepper
• 2 tbsp lemon juice
• 3 tbsp Flour
• 2 Eggs
• 80 g breadcrumbs

Instructions

1. 1.

   Prepare the fryer and heat the oil to 170°C, or heat in a sufficiently large pot. The oil is hot enough when bubbles rise on a wooden spoon handle dipped into it.

2. 2.

   Peel the potatoes and cut them into sticks. Fry in batches for about 5 minutes until they are soft but still pale, then remove and drain. Raise the temperature to 190°C and fry the potatoes again in batches for about 2 more minutes until crisp, remove, drain well, season with salt, and serve with the fish fillets.

3. 3.

   Wash the fish fillets, pat dry, season with salt and pepper, and drizzle with lemon juice. Beat the eggs; place flour and breadcrumbs on separate shallow plates. Coat each fillet first in flour, then dip in egg, and finally roll in breadcrumbs. Fry in the prepared fryer (or pot) at 170°C in batches for 4-5 minutes until golden brown. Serve English Fish and Chips immediately.