Fish & chips

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Tarte en fleur

Fish & chips

Preparation 20 minutes
Service 4 people
Difficulty 5/10


  • 200g flour
  • 1 egg
  • 20cl lager beer
  • Spice or herbs to taste (paprika, oregano, garlic powder, etc.)
  • 4 fillets white fish (e.g. cod, haddock, pollock)
  • 800g potatoes
  • Cooking oil
  • Salt and pepper


  1. Pour the flour into a bowl, add the egg and season with salt and pepper. Whisk and gradually add the beer to make a smooth batter. Set aside for 30 mins.
  2. In the meantime, wash the potatoes and cut lengthwise into sticks about the width of a finger.
  3. Rinse to remove the starch and dry in a clean cloth. Deep fry for 7 mins in oil at 150 C/350 F.
  4. Remove, set aside for a few minutes, then fry again for 3 mins. The chips should be crisp on the outside and soft inside.
  5. Season the fish with salt and pepper and coat with flour.
  6. Pour a little of the cooking oil into a frying pan. Dip each fish fillet into the batter.
    Fry for 3-4 minutes on each side.

The Chef's twist

Turn home-made mayonnaise into a tartare sauce by adding finely chopped gherkins, capers, parsley, chervil, shallot and hard-boiled egg.