Well known to fishermen but too often released, pout does not have a great gastronomic reputation because of its difficult conservation. However, consumed during the day, it becomes a fish with fine and delicate flesh. Our chef François Teissonnière suggests it the English way! Photos and text by Bruno Berbessou.


For 4 people

ingredients - Cooking recipe - Pout fish and chips

  • 4 pout
  • French fries
  • 200 g flour
  • 100 g of potato starch
  • 3 eggs
  • 25 cl. beer
  • 50 g of honey
  • 50 g of Savora mustard
  • 5 cl. white vinegar
  • 150 g of mayonnaise
  • Grated ginger
  • Salt pepper


01 - Cooking recipe - Pout fish and chips

Lift the fillets of the pout and remove their skins. Salt and pepper them and set aside

The device

02 - Cooking recipe - Pout fish and chips

Mix the flour and the potato starch then add the egg yolks and stir while pouring in the beer. Beat the egg whites until stiff and add them to the mixture. Mix well, salt and pepper.

French fries

03 - Cooking recipe - Pout fish and chips

Peel the potatoes, cut them into French fries and rinse them under cold water. Then dry them well with a cloth. Carry out a first cooking at 150 ° C for 4 to 5 minutes in order to blanch them. Drain them on absorbent paper, set them aside.

Cooking fillets

04 - Cooking recipe - Pout fish and chips

Flour the pout fillets, soak them in the appliance and immerse them in oil at 180 ° C until you have a golden donut.


05 - Cooking recipe - Pout fish and chips

Mix the mayonnaise with the Savora, add the honey and the vinegar. Finish by adding grated fresh ginger to taste. Finish cooking the fries at 180 ° C for 3 minutes then serve them piping hot with the fries and the sauce.