Revamped Fish and Chips
Reimagining a classic: Baked crispy potatoes and fried cod, served with a refreshing yogurt sauce. A lighter take on the beloved fish and chips, where tradition meets a twist of freshness. Perfect for those who love to enjoy classic flavors with a healthier, more aromatic edge. Dive in and taste the difference!
For the potatoes:
• Boil 4 large potatoes until done, then bake with clarified butter in a preheated oven at 392°F (200°C), flipping every 10 minutes for 20 minutes.
• Mix 1 tablespoon each of chopped rosemary and parsley with about 1 ounce of olive oil, toss onto the potatoes, and bake until crispy. Season with salt.
For the yogurt sauce:
• Mix 200 ml of sour cream with 2 minced garlic cloves, a grated and squeezed cucumber, some pepper, and a drizzle of olive oil.
For the fish:
• Cut cod into slices, coat with flour mixed with 1 tablespoon of paprika and some pepper.
• Dip in a batter made from 200 ml of rice flour, 1 tablespoon of potato starch, and 150 ml of sparkling water.
• Fry until golden and serve with the crispy potatoes and yogurt sauce.
