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Styrian Fish & Chips

 

by NINA EDLER

 

4 persons

500 g filleted fish( carp, pike-perch or also trout)

Wash the filleted fish under running water, dab it dry and cut it in 2-3 cm wide stripes. Add salt, pepper and a tablespoon of vinegar and let it absorb for 20 minutes

.

 

Beer batter

 

2 organic eggs

250 g finely ground flour

1 tablespoon of oil

150 ml of local beer

A pinch of salt and pepper

1 tablespoon of starch

 

Separate the eggs
.

Mix the egg yolks, flour, starch, oil, beer, salt and pepper to make a thick dough.

Beat the egg white until stiff and blend it with the dough.

 

Chips

Cut thin potato slices and then slowly deep-fry them at 140 degree until they become crispy

. Then add a pinch of salt.

Mayonnaise with horseradish

 

2 egg yolks

Pepper ground, salt

1 teaspoon of mustard

Grated lemon zest

30 g of fresh horseradish

3 tablespoons of yoghurt

1 teaspoon of vinegar

 

250 g of oil

 

Mix all ingredients together, then slowly stir in the oil to form a homogenous mass.