Bavarian Style Fish and Chips

Ingredients

While the original British Fish and Chips is typically made with cod or haddock, this Bavarian adaptation uses a local white fish, such as trout or pike. The batter is also infused with Bavarian beer, giving it a unique flavor. Additionally, the traditional British chips are replaced with Bavarian-style potato wedges, seasoned with herbs and spices. We alse have the original recipe for Fish and Chips, so you can check it out.

• 4 white fish fillets (trout or pike) 4 white fish fillets (trout or pike)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (240ml) Bavarian beer 1 cup (240ml) Bavarian beer
• Vegetable oil, for frying Vegetable oil, for frying
• 4 large potatoes, cut into wedges 4 large potatoes, cut into wedges
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
3. 3.
   Gradually pour in the Bavarian beer while whisking until a smooth batter forms.
4. 4.
   Heat vegetable oil in a deep fryer or large pot to 180°C (350°F).
5. 5.
   Dip each fish fillet into the batter, allowing any excess to drip off, and carefully place it into the hot oil. Fry the fish for about 4-5 minutes on each side until golden and crispy. Remove and drain on paper towels.
6. 6.
   In a separate bowl, toss the potato wedges with olive oil, paprika, dried thyme, salt, and pepper.
7. 7.
   Spread the seasoned potato wedges on a baking sheet and bake for 25-30 minutes until golden and crispy.
8. 8.
   Serve the Bavarian-style fish with the potato wedges and garnish with fresh herbs, such as parsley or dill.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and free from any bones. Pat them dry before dipping into the batter for better adhesion.
• Bavarian beer — Choose a light and crisp Bavarian beer to enhance the flavor of the batter.
• Potatoes — Leave the skin on the potatoes for added texture and nutrients. Cut them into evenly sized wedges for even cooking.

Tips & Tricks

• For an extra Bavarian touch, serve the fish and chips with a side of tangy Bavarian mustard or horseradish sauce.
• If you prefer a lighter version, you can bake the fish instead of frying it. Simply place the battered fish fillets on a greased baking sheet and bake at 200°C (400°F) for 15-20 minutes until crispy and cooked through.
• Experiment with different herbs and spices in the potato wedges seasoning, such as rosemary or garlic powder, to add more flavor.

Serving advice

Serve the Bavarian Style Fish and Chips hot, accompanied by a fresh green salad or coleslaw. Squeeze some lemon juice over the fish for a zesty kick.

Presentation advice

Arrange the golden fish fillets and potato wedges on a rustic wooden platter. Garnish with sprigs of fresh herbs and serve with small bowls of Bavarian mustard or tartar sauce on the side.