Fish and Chips

Cut the fish fillet into portion-sized pieces, and season lightly with salt and pepper on both sides.

Dredge the fish pieces first in flour, dip them into the egg and milk mixture, and finally coat them thoroughly in breadcrumbs.

Peel the new potatoes and cut them into long strips (approximately 1 x 5 cm).

Rinse the potato slices under running water to remove excess starch, then pat them dry with paper towels.

Heat vegetable oil in a deep saucepan or deep fryer to 180°C.

Fry the potatoes in batches until light golden, then remove with a slotted spoon and place on paper towels to drain excess oil. Season with salt immediately after frying.

When the potatoes are almost done, drop the prepared fish pieces into the hot oil and fry for about 3-4 minutes per side until golden brown.

Transfer the fish to paper towels to absorb any excess oil.