Fish and Chips

Ingredients

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

Instructions

1. 1.

   For the dip whisk together the yogurt, sour cream, mayonnaise and lemon juice, seasoning with salt and pepper.

2. 2.

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

3. 3.

   Sift the flour into a bowl for the beer batter; add beer, egg and salt, stir, cover and let rest for 15 minutes before whisking through again. Fold in the lightly beaten egg white without overmixing.

4. 4.

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

5. 5.

   Fry the coated fish strips in 180°C heated fat until golden yellow and crisp. Peel, wash, cut potatoes into evenly thick sticks, pat dry, then fry portions for about 5 minutes until tender but still pale.

6. 6.

   Remove from oil, raise temperature to ~190°C, fry the potato sticks again for about 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.