Fish and chips

Total time: 1hr 15m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 878 Kcal, 30g Protein, 37g Carbohydrates, 66g Fat


  • Batter
  • 100 g white flour
  • 1 pinch salt
  • 2 egg white
  • 1.5 dl beer
  • Chips
  • 600 g waxy potatoes, cut into sticks
  • 0.75 tsp salt
  • oil for deep-frying
  • To deep-fry the fish
  • 0.25 tsp salt
  • 6 tbsp mayonnaise
  • 500 g Royal cod fillets (MSC), cut into 4 pieces

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  • Batter

    Mix the flour and salt in a bowl. Gradually pour in the beer while mixing with a whisk, beat the batter until smooth. Cover the batter and leave to stand at room temperature for approx. 30 mins. Just before frying, beat the egg whites with the salt until stiff and fold carefully into the batter.
  • Chips

    Rinse the potato sticks in cold water, pat dry. Fill a pot to ⅓ with oil and heat it to approx. 145°C. Add the dry potatoes in batches using a slotted spoon, fry for approx. 2 mins. Remove, leave to cool on a rack lined with paper towels. Turn the temperature up to approx. 180°C. Deep-fry the potatoes in batches for approx. 2½ mins. until crispy and golden. Remove, season with salt.
  • To deep-fry the fish

    Salt the fish, dip in the batter in batches. Allow the excess batter to drip off, deep-fry for approx. 4 mins. until golden, turning occasionally. Remove, drain on paper towels, serve with the chips and mayonnaise.
  • Tip:

    Drizzle with vinegar or serve with lemon wedges.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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