Super crispy fish & chips with spicy remoulade sauce, and fries with lemon salt

0 Ratings
Servings 10 persons
771-0100 Brand Eco System - Organic Social 1200x800_dtp




LW Stealth 6x6 fries 


Super crispy fish & chips 

  • 2 kg hake or cod fillet 
  • 180 g self-rising flour 
  • 20 g rice flour 
  • ½ tsp salt 
  • 1 tsp baking powder/baking soda 
  • 1 tbsp oil 
  • 350 ml water 


Remoulade sauce 

  • 250 g mayonnaise 
  • 30 g capers, chopped 
  • 50 g gherkin, brunoise 
  • 20 g shallot, chopped 
  • 2 tbsp parsley, chopped 
  • 2 tbsp chervil, chopped 
  • 2 tbsp tarragon, chopped 
  • 1 chilli, chopped 
  • lemon juice or pickle juice to taste 
  • salt and pepper to taste 



  • maldon salt with lemon 
  • purslane and chervil 


A true English classic and the ultimate street food in a new guise! Literally, because the batter with the two kinds of flour make the fish extra crispy! You can use different types of fish, so choose what is affordable and increase your yield.

Remoulade can of course be bought ready-made, but making it in yourself is even tastier. Plus, you can give the recipe your own twist, like with the spicy red pepper here. The deliciously crispy Stealth Fries are finished off with lemon salt. It makes a great addition to any restaurant, casual dining, or pub menu.


Step 1 First make the batter. To do this, first combine the dry ingredients together and then mix in the oil and water. The batter may have the thickness of yoghurt. Let rest in the refrigerator for 1 hour. 

Step 2 For the Remoulade sauce, mix the chopped ingredients together with the mayonnaise. 

Step 3 If necessary, season further with lemon juice or pickle juice and salt and pepper. 

Step 4 Cut the hake fillet into strips and mix with some salt. Leave to sit for 2 minutes. 



Step 1 Pass the fish through the batter and deep-fry for a few minutes at 175°C. Drain briefly on paper towels. 

Step 2 Deep-fry the Stealth Fries, at 175°C for about 2:30 minutes. 

Step 3 Finish immediately with the lemon salt. 

Step 4 Serve with the spicy remoulade sauce and garnish with the purslane and chervil.