Fish and Chips

Fish and Chips

I'm always a big fan of homemade fast/junk/street food. This version of the traditional English fish and chips is really close to its original recipe, twisted with healthy chips and a light tartare sauce.

Juliette B


  1. 4 Red mullet fillets
  2. Beer
  3. Cornstarch
  4. All purpose flour
  5. Chili powder
  6. 1 Lemon ,
  7. 2 Potatoes ,
  8. 2 Carrots ,
  9. 200 g Green peas ,
  10. Mint Cilantro ,
  11. half Onion ,
  12. Mayo
  13. Capers
  14. , 1 clove Garlic
  15. Persley
  16. 1 Egg ,


  1. Add Photo

    Prepare your tempura batter: mix the flour, cornstarch, with chili powder and the zest of a lemon. Add the egg, pour the beer and whisk until you get a smooth paste. Add salt and pepper. Pour your fillets in the tempura mix and pan-fry them in vegetable oil. Add a bit of lemon juice before serving.

  2. Change

    Peel and cut your veggies into wedges. Mix with chili powder and cumin, chopped parsley and coriander, salt and pepper and olive oil. Place in the oven for 30 minutes a 220 °C.

  3. Change

    For your tartare sauce: mix the mayo with chopped parsley, garlic, 1 teaspoon of diced onion, the juice of half a lemon and chopped capers.

  4. Change

    For your mint mashed peas: heat the green peas with a nub of butter and half an onion, diced. Add the mint at the end, season with salt and pepper and mash everything with a fork.

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