This traditional English classic gets an original makeover using MSC-certified cod.
600g MSC certified cod fillet, cut into 5 cm pieces
8 potatoes, cooked and cut into wedges
2 tsp paprika
1 bunch dill, finely chopped
2 tablespoons olive oil
1 litre of oil
350 g flour
3 tsp baking powder
1 tablespoon paprika
1 tablespoon onion powder
1/2 litre of ice-cold beer
1 cup sour cream
1 cup mayonnaise
1 tablespoon Bostongurka (pickle relish)
1 tablespoon lemon juice
Start with the batter: mix together all ingredients and let stand for 20 minutes.
Mix the remoulade ingredients in a bowl and place in the fridge until serving time.
Preheat the oven to to 400°F (200°C).
Sprinkle paprika and salt over the potato pieces withand a dash of oil.
Oven cook until potatoes are golden brown and crispy, about 25 minutes.
Heat the oil in a saucepan or fryer at around 180 degrees.
Season fish thoroughly with and turn in flour. Deep-fry for 6 -10 minutes.
Serve the fish and chips in newspaper cones. Top with remoulade and some fresh dill.
Ready to make this recipe? Get started by finding out where to buy certified seafood.
Swedish Masterchef winner 2014