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Ingredients
Method
8 potatoes, parboiled and cut into chunky chips
2 tablespoons olive oil- for drizzling
Salt and pepper- to taste
2 teaspoons paprika (optional)
600g MSC certified cod fillets, cut into 5cm pieces
1 litre of oil- for deep frying
For the batter:
350g flour
3 teaspoons baking powder
1 tablespoon paprika
1 tablespoon onion powder
1/2 litre of ice-cold beer
For the remoulade:
1 cup sour cream
1 cup mayonnaise
1 tablespoon Bostongurka (Swedish pickle relish)
2 teaspoons curry powder
1 tablespoon lemon juice
Salt and pepper- to taste
To serve:
1 bunch of dill, finely chopped
1. Preheat the oven to 200C.
2. Start with the batter: mix together all of the ingredients and let stand for 20 minutes.
3. Mix the remoulade ingredients in a bowl and place in the fridge until serving.
4. Drizzle olive oil over the parboiled chips, add some salt, pepper and for extra flavour some paprika, making sure that the potato pieces are all evenly coated. Oven cook until the chips are golden brown and crispy.
5. Heat the oil for frying in a deep saucepan or fryer to around 180C. Coat the fish thoroughly with the batter prepared earlier. Deep fry until golden brown.
6. Serve the fish and chips in newspaper cones. Top with the remoulade and some fresh dill or serve as a side.
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