Fish and Chips

Separate the eggs, chill the egg whites and mix the yolks with flour, beer, and 1 pinch of salt to form a smooth batter. Cover this beer batter for approx. 30 minutes and let it rest so that the flour can swell properly.

Wash the cod fillets, pat them dry, cut them into so-called "nugget pieces" and drizzle with lemon juice, salt, and chill. Finely dice the onion and sauté in a hot pot with butter. Now cook the frozen peas in 3 tablespoons of salted water for approx. 3 minutes. Then process them into a pea puree with an immersion blender, season with salt and pepper, and set aside.

Now wash the potatoes, peel them, cut them into elongated wedges, and pat them dry. Heat the deep-frying fat in a deep fryer or a tall pot to approx. 180 °C. Fry the potato wedges in batches in the hot deep-frying fat for approx. 8 minutes until golden brown. Carefully remove the fries with a slotted spoon and let them drain briefly on kitchen paper. Now spread the potato wedges on a baking sheet lined with baking paper and bake in the preheated oven at 175 °C top and bottom heat until they are re-browned.