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Fish and chips
45 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 878
  • Fat about 66g
  • Carbohydrates about 37g
  • Protein about 30g
This is needed
This is needed for 4 people
Batter
  • 100 g white flour
  • 1 pinch salt
  • 2 egg whites
  • 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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And that's how it's done
And that's how it's done
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.