Summary

Ingredients

• 400 g potato (s)
• Sea salt, coarse

For the fish:

• 400 g fish fillet (s), merlan fillet, (cod or haddock), or other types
• 150 ml beer (ale)
• 70 grams flour
• 1 teaspoon cornstarch
• 1 pinch baking powder
• salt and pepper
• Flour, for turning

Also:

• a lot fat to fry
• 1 lemon (s)
• Vinegar (malt vinegar)

For the vegetables: (Mushy Peas)

• 150 g peas
• 2 tablespoon heavy cream
• 0.5 tablespoon ½ butter
• salt and pepper

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Instructions

1. Peel the potatoes and cut into sticks so that they are shaped like thick french fries, 2-3 cm in diameter
2. Fill a saucepan halfway with fat and let it get hot. Add the potato sticks and fry.
3. For the batter, mix flour, cornstarch, baking powder and English ale beer.
4. Season the fish fillet with salt and pepper. Leave the fillet whole, that`s how you get it in England! Turn in flour and pull through the beer batter. Also put the fish in the fat and deep-fry until golden brown.
5. Remove the potatoes from the fat and drain on kitchen paper. Season with coarse sea salt. Then remove the fish from the fat as well.
6. Quarter the lemon and serve two quarters per serving with the malt vinegar.
7. The following can be omitted depending on your taste:
8. Mushy Peas
9. Bring the peas to the boil in lightly salted water and simmer for about 3 minutes, then drain.
10. Puree the peas with cream and butter with a blender or hand blender, but not too fine, ideally a few small pieces should still be left. Season with salt and pepper and serve with it.