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Fish and Chips

Fish and chips are an English classic. However, this version comes with a twist - vegetables and a delicious dressing.

  • 2 servings


Baked Vegetables

  • 500 g Baked Potatoes
  • 500 ml Water
  • 10 g Butter
  • 3 Carrots In Thick Rods
  • 3 Small Onions In Quarters
  • 1½ tsp Coarse Salt

Tarragon dressing

  • 200 g Natural Yogurt
  • 2 Egg Yolks (Approximately 2 tbsp)
  • 1 tbsp Sweet French Mustard
  • tsp Dried Tarragon
  • tsp Coarse Salt
  • Freshly Ground Pepper


  • 60 g Wheat Flour
  • tsp Coarse Salt
  • 50 ml Milk
  • 1 Egg
  • 10 g Melted Butter


  • 200 g Cod Fillet Or Light Cream Fillet Without Skin
  • 500 ml Rapeseed Oil


Step 1

Put the potatoes in a saucepan of boiling water and boil them on a low heat, with the lid on for 3 minutes.

Step 2

Pour away the water from the potatoes and steam them dry. Add butter, carrots, onions and half of the salt and shake well. Spread the vegetables in a small roasting pan and place them in the middle of the oven for 45 minutes at 225°.

Step 3

Stir all the ingredients together in a bowl and place the dressing covered in the refrigerator for at least ½ hour.

Step 4

Mix flour and salt in a bowl. Beat the milk in and then the egg and melted butter.

Step 5

Remove the fish of any bones, rinse and dry it. Cut the cod fillets into pieces of 6 x 6 cm.

Step 6

Heat the oil in a large, deep pot at a steady heat. Put a piece of french bread in the oil. If the bread becomes golden, the oil is the right temperature.

Step 7

Turn the fish in the sauce and then put it in the oil. Fry the pieces for 2 minutes, turning them a few times.

Step 8

Sprinkle vegetables and fish with the rest of the salt. Serve the freshly prepared fish with vegetables and dressing. Fry the rest of the fish, preferably just before you eat it.