Fish and Chips
What to do
Thaw the fish in the fridge overnight or for approx. 4 hours at room temperature. Dry the cod fillet well and cut into portions as desired. Sprinkle with salt (tip: do this 1 hour before cooking).
Cut potatoes into 0.5-1 cm wedges. Place them in cold water for 30 minutes to wash away the starch.
Mix with flour, salt and baking powder, then add ice cold water or beer. Whisk until you have a smooth batter and leave it to rest in the fridge for 20 minutes.
Beat egg yolks, mustard and garlic until the mixture is creamy and a somewhat fluffy. Slow spoon in the oil mixture while continuing to beat it. Season with salt, a little sugar, pepper and lemon.
Heat frying oil in a pan or fryer. Fry the potatoes for a couple of minutes in oil at 120 °C until the potatoes are tender. Take the potatoes out and lay them on paper. Increase the temperature of the oil to 180 °C and then fry potatoes again until they are golden and crispy. Transfer to paper towels and sprinkle with salt.
Dip the pieces of cod into the batter and let some of it run off. Fry the pieces in oil (180 °C), two at a time. Let them fry for around 5 minutes until golden and crispy. Transfer them to paper towels.
Serve the fried cod with home-made chips, garlic mayonnaise and lemon wedges
Fish and chips
700 g fillet of cod
600 g potatoes (preferably floury)
240 g plain flour
1 teaspoon salt
3 teaspoons baking powder
2.5 dl cold water or oil
2 egg yolks
1 small teaspoon mustard
2 garlic cloves finely chopped
2 dl mixture of soya/olive oil
salt, sugar, pepper and lemon