Fish and chips
Crispy beer-battered cod with thick oven chips, mushy peas and tartare sauce.
1 to 20 – amounts adjust automatically 45 minutes Main course British 680 kcal per serving (estimated)
AI-generated
Ingredients
- 600 g cod fillet
- 150 g flour
- 200 ml light beer
- 1 kg floury potatoes
- 3 tbsp oil
- 300 g frozen peas
- 1 tbsp butter
- 1 lemon
- 4 tbsp tartare sauce
- 500 ml oil for frying
- salt
Instructions
- Cut the potatoes into thick sticks, toss with oil and salt and bake at 220 °C for 30 minutes.
- Stir flour, beer and a pinch of salt into a smooth batter.
- Boil the peas until soft, mash roughly with butter and salt.
- Dust the fish in flour, draw through the batter and fry in hot oil for 5 minutes until golden.
AI notice: The recipe texts and images on this page were created with the help of artificial intelligence and reviewed by us. The photos are AI-generated illustrations, not pictures of the finished dish.