Fish and Chips

Preparation

• 1
  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.
• 2
  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.
• 3
  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.
• 4
  Meanwhile, beat the chilled egg whites until stiff. Fold this egg white foam into the beer batter and dip the cod pieces into it with a fork. Then deep-fry the marinated cod pieces for 4 to 5 minutes until crispy brown and also let them re-brown in the oven. Sprinkle the finished potato wedges with salt and arrange them together with the finished fish pieces, pea puree, and ketchup.