Fish and Chips

Ingredients

• 3 tbsp Plain yogurt
• 3 tbsp sour cream
• 6 tbsp mayonnaise
• 1 tbsp Lemon Juice
• Salt
• black pepper (freshly ground)
• 600 g white fish fillet (ready‑to‑cook, skinless, e.g., cod or haddock)
• 1 tbsp Lemon Juice
• 200 g Flour
• 250 ml light beer
• 1 egg
• 0.5 tsp Salt
• 1 Egg white
• 500 ml plant oil (for frying)
• 800 g waxy potatoes
• 500 ml vegetable oil
• lemon wedges (optional)

Instructions

1. 1.

   For the dip, whisk together yogurt, sour cream, mayonnaise and lemon juice; season with salt and pepper. Rinse the fish, pat dry, cut into 1.5 cm strips, drizzle with lemon juice and season with salt and pepper. To make the beer batter, sift flour into a bowl, add beer, egg and salt, stir well, cover and let rest for 15 minutes; then whisk vigorously. Fold in lightly beaten egg white. Dip each fish strip into the batter, turn to coat evenly, lift out and drain on paper towels. Fry the coated fish in oil heated to 180 °C until golden‑brown and crisp. Peel, wash and cut potatoes into uniform sticks; pat dry. Fry portions of fries for about 5 minutes until soft but still pale. Remove from oil, increase temperature to 190 °C, then fry again in batches for another 2 minutes until crispy and golden brown. Drain well, season with salt, and serve the fish and chips on warmed plates with the dip and optional lemon wedges.