Fish and Chips

Name: Fish and Chips
Yield: 2 servings
Cuisine: British, English
Ingredients: 500 g Baked potatoes; 500 ml water; 10 g butter; 3 carrots In Thick Rods; 3 pearl onions In Quarters; 1½ tsp coarse salt; 200 g Natural yoghurt; 2 egg yolks (Approximately 2 tbsp); 1 tbsp Sweet French mustard; tsp Dried tarragon; tsp coarse salt; Freshly peppers; 60 g wheat flour; tsp coarse salt; 50 ml milk; 1 egg; 10 g Melted butter; 200 g cod fillet Or Light Cream Fillet Without Skin; 500 ml colza oil

Fish and chips are an English classic. However, this version comes with a twist - vegetables and a delicious dressing.

Instructions

Step 1

Put the potatoes in a saucepan of boiling water and boil them on a low heat, with the lid on for 3 minutes.

Step 2

Pour away the water from the potatoes and steam them dry. Add butter, carrots, onions and half of the salt and shake well. Spread the vegetables in a small roasting pan and place them in the middle of the oven for 45 minutes at 225°.

Step 3

Stir all the ingredients together in a bowl and place the dressing covered in the refrigerator for at least ½ hour.

Step 4

Mix flour and salt in a bowl. Beat the milk in and then the egg and melted butter.

Step 5

Remove the fish of any bones, rinse and dry it. Cut the cod fillets into pieces of 6 x 6 cm.

Step 6

Heat the oil in a large, deep pot at a steady heat. Put a piece of french bread in the oil. If the bread becomes golden, the oil is the right temperature.

Step 7

Turn the fish in the sauce and then put it in the oil. Fry the pieces for 2 minutes, turning them a few times.

Step 8

Sprinkle vegetables and fish with the rest of the salt. Serve the freshly prepared fish with vegetables and dressing. Fry the rest of the fish, preferably just before you eat it.

Enjoy!

Ingredients

Baked Vegetables

Baked potatoes	500 g
Water	500 ml
Butter	10 g
Carrots In Thick Rods	3
Pearl onions In Quarters	3
Coarse salt	1½ tsp

Tarragon dressing

Natural yoghurt	200 g
Egg yolks (Approximately 2 tbsp)	2
Sweet French mustard	1 tbsp
Dried tarragon	tsp
Coarse salt	tsp
Freshly peppers

Fish

Wheat flour	60 g
Coarse salt	tsp
Milk	50 ml
Egg	1
Melted butter	10 g

Fillet

Cod fillet Or Light Cream Fillet Without Skin	200 g
Colza oil	500 ml

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