Fish and Chips

Peel the potatoes, cut into sticks, preferably 2-3 cm in diameter, so the fries will be crispy on the outside and nice and soft on the inside.

For the beer batter, mix flour, baking powder, cornstarch and beer, salt and pepper the whole. Salt and pepper the fish and dust it in flour.

Fry the fries in hot oil until golden brown and crispy. Then drain on paper towels.

Pull the fish through the batter and also fry in hot oil until golden brown.

Serve fish with chips, malt vinegar, lemon and maybe some dipping sauces.

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