Fish & Chips, Mushy Peas and Remoulade

Summary

Ingredients

• 850 g potatoes, floury, lare

For the sauce: (Mushy Peas)

• 250 g frozen peas, thawed
• 6 some stalks mint
• 1 tablespoon butter
• 3 teaspoons lemon juice

For the fish:

• 700 g cod fillet (s)
• 2 teaspoons, heaped salt
• 2 teaspoons pepper, freshly ground
• 275 g flour
• 3 teaspoon, heaped baking powder
• 300 ml beer, cold (Pils)
• 100 g flour for turnin

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Instructions

1. Cut the potatoes lengthways into sticks approx. 1 cm thick. Pre-fry the potatoes in the deep fryer in portions for about 8 minutes until they are colorless. Then remove the chips and drain them on paper towels.
2. Mushy Peas:
3. Pluck the mint leaves from the stems and chop finely. Steam the mint with butter and peas for about 10 minutes over low heat and puree lightly. Season the pea puree with lemon juice, salt and pepper.
4. For the fish:
5. Heat the deep fryer to 175 ° C. Preheat the oven to 140 ° C fan oven.
6. Cut the cod fillet into four equal pieces.
7. Mix the salt with freshly ground pepper. Rub the fish on both sides with it. Mix the flour with the baking powder in a bowl. Mix in the beer with a whisk until smooth. Turn the fish in a little flour and then dip it in portions into the batter, drain and deep-fry each for approx. 4 minutes until golden brown.
8. Keep the fish warm in the oven on baking paper.
9. Now fry the pre-fried chips in portions in 175 ° C hot fat for 3 - 4 minutes until they are crispy golden brown. Drain on kitchen paper and season with salt.