Want to take ‘crispy’ to a higher level? You’ve come to the right place! The batter for this fresh fish & chips is prepared with two types of flour, each with their own effect. The vodka in the mix quickly evaporates during frying, for a super crispy outcome. To pay tribute to the dish’s English heritage, there’s peas involved. The CrissCuts are flavoured with salted lemon, and the fresh salad balances everything out. Very tasty and most importantly: this dish is easy to prepare and ready in just a few steps.

Step 1    Mix the all-purpose flour in a bowl with the trisol and the baking powder.
Step 2    Mix the honey in a measuring cup with the vodka and then add the mixed flour. Stir until it has a nice consistency. Then add the beer.
Step 3    Pour the batter into a large whipping siphon and aerate with 2 cartridges. Refrigerate and let rest for 30 minutes.
Step 4    Make the mayonnaise by blending the peas, egg yolks, lemon juice. mustard and salt into a smooth paste. Then add the oil drop by drop.
Step 5    For the apple yoghurt salad, slice the Granny Smith apple, cucumber and red onion into nice small cubes (brunoise).
Step 6    Then add the chopped dill and Greek yoghurt to the salad. Add some lime juice and season with salt and pepper to taste.
Step 7    Make sure the frying fat is preheated to 220 °C
Step 8    Cut the fish fillets into strips and dip into the remaining fish flour.
Step 9    Shake the siphon with the batter vigorously up and down and pipe the airy batter into a basin. Dip the fish fillets in the batter before frying.
Step 10  Deep-fry the fish fillets until cooked through, with a nice golden brown colour.
Step 11  Then fry the delicious CrissCuts at 175 °C for about 3 minutes.
Step 12  Grate the salted lemon over the fried CrissCuts and serve to your guests!