Oven-baked fish and chips with red cabbage slaw

Move the 400 g of fillets from the freezer to the fridge the night before. Otherwise, leave them on a plate at room temperature about 1 hr before you start.

Preheat the oven to 220 °C. Cut the 0.7 kg of potatoes into 1 cm sticks without peeling, pat them dry with paper towels, then toss them on the baking sheet with 2 tbsp of oil, salt and pepper.

Bake for 30 to 35 min, flipping the fries halfway through. They should be golden and crispy.

Very thinly slice the red cabbage and grate the carrots into a mixing bowl. Add 1.5 tbsp of cider vinegar, 1 tsp of sugar, salt and pepper, then toss and let it marinate.

Put 2 tbsp of flour on a plate for dredging the fillets. Tip the rest (about 130 g) into a mixing bowl, add the 17 cl of beer, salt and pepper, and whisk until smooth and thick.

Pat the thawed fillets dry and cut them into 4 pieces. Dredge them in the flour on the plate, then dip them in the batter, letting them drip for a second.

Heat about 10 cl of oil in the skillet over medium-high heat, 1 cm deep. Fry the pieces for 3 to 4 min per side until golden, drain them on paper towels, then serve with the fries and slaw.