Oven-baked fish and chips with slaw

Take the 280 g of hake fillet out of the freezer and submerge it, still in its sealed bag, in a mixing bowl of cold water, changing the water if it warms up. Give it about 20 min, it should be pliable.

Turn the oven on to 220 °C. Wash the 430 g of potatoes, cut them into thick 1 cm sticks without peeling, then pat them dry with paper towels.

In a mixing bowl, toss the fries with 7 g of sunflower oil (about half), the smoked paprika, salt and pepper. Spread them in a single layer on a baking sheet lined with parchment paper.

Slide the sheet into the oven at 220 °C for 25 min, flipping the fries halfway through. Make the slaw and the fish meanwhile.

Thinly slice half the green cabbage (save the rest for another meal). Toss it in the other mixing bowl with the cider vinegar, salt and pepper, then let it marinate.

Put 100 g of flour in a mixing bowl and keep the remaining 40 g on the shallow plate for dredging. Add the lager little by little, whisking until smooth, then season with salt and pepper.

Pat the thawed fillets very dry with paper towels, salt them lightly, then roll them in the 40 g of flour you set aside. Shake off the excess.

Dip each floured fillet in the batter, let it drip for a second, then lay it on a baking sheet lined with parchment paper and oiled with the remaining 8 g of oil.

When the fries have 10 min left, slide the fish sheet into the oven at 220 °C for 12 to 15 min, until the batter is golden and the fish is opaque all the way through. Flip the fillets halfway through.

Take the fries and fish out of the oven, then divide them between two plates with the slaw. Serve right away so the crust stays crispy.