Oumph! n' Chips

Oumph! n' Chips

Oumph! n' Chips

Serves 4


280 g The Chunk


300 ml wheat flour

2 tbsp corn starch

2 tsp baking powder

1 tsp salt

1 pinch ground black pepper

200 ml ale

1/2 lemon, juice

Tartar sauce:

200 ml vegan mayonnaise

1 tbsp Dijon mustard

1 tbsp malt vinegar

A bunch of chives (approx. 10 g)

A bunch of parsley

1 tbsp capers

Black pepper


Boil up 500 ml of water with 1 tbsp salt. Add Oumph! and simmer for 7 minutes. Drain the water and rinse in cold water, so The Chunk reaches a manageable temperature.

Mix all dry ingredients for the batter well.

Chop the chives, parsley and capers. Mix with the remaining ingredients for the tartar sauce. Let stand for a while to let the flavours marinate.

Heat up the rapeseed oil or similar in a saucepan to 180 degrees. Mix the lemon juice and ale with the dry ingredients for the batter. Dip the pieces of cooked Oumph! into the batter, cover in the oil with a spoon (you will of course want a lot of extra fried batter in addition to what is around The Chunk, everyone knows that!). Fry a few pieces at a time, lift out and drain on kitchen paper, add salt and pepper. When it is time to eat, we recommend squeezed lemon or malt vinegar. Yes, and if you have time; home made, double fried chips are really worth the effort! Toss them on some newspaper and Bob’s your uncle!

The Chunk instructions coming soon...