FISH & CHIPS (G)
Makes a crunchy fish fillet, chippy shop style!
(serves 7-8)
Fish and roasted potato wedges
Ingredients
8 cuts of fish fillet (I use 2 red snapper fillets, divided into 4 each), dabbed with kitchen towel to dry
2 cups all purpose flour
1tablespoon baking powder
1 can of cold club soda
1 tablespoon garlic granules
1 tablespoon onion powder
1 teaspoon paprika powder
1/4 teaspoon chili powder
2 bay leaves
1 egg white
cornflour for dredging
8 medium sized potatoes
oil for frying
salt & pepper
8 cuts of fish fillet (I use 2 red snapper fillets, divided into 4 each), dabbed with kitchen towel to dry
2 cups all purpose flour
1tablespoon baking powder
1 can of cold club soda
1 tablespoon garlic granules
1 tablespoon onion powder
1 teaspoon paprika powder
1/4 teaspoon chili powder
2 bay leaves
1 egg white
cornflour for dredging
8 medium sized potatoes
oil for frying
salt & pepper
Method
- Mix the all purpose flour, baking powder, garlic granules, onion powder, chili powder, paprika and bay leaves in a medium bowl.
- Pour the club soda into the flour mixture and fold in gently. Do not over mix.
- Whisk the egg white in a separate bowl until foamy and fold it into the batter. Refrigerate the batter for about 1 hour.
- In the meantime, cut the potatoes into thick strips.
- Bring a pot of water and some salt to a boil. When it is boiling, transfer the potato strips into the hot water.
- Cook the potatoes until very tender and almost falling apart. Then drain the potatoes and shock them in cold or tap water. Drain again.
- Heat some oil for frying. You could fry the fish or the potatoes first (or both at the same time!). I would fry the fish first.
- Heat the oven to 175 degrees Celcius.
- Dip the fish fillet, one at a time in the cornflour. Shake off any excess.
- Soak the fillet in the batter then fry in the oil, 2 fillets at a time. Turn down the heat to a low - medium. The batter turns brown very quickly.
- Turn the fillet over after 4 to 5 minutes and leave it to cook for a further few minutes on the other side(the cooking time depends on the thickness of your fish fillet, the thinner it is the less time is required to cook it)
- Remove it from the oil into a baking tray. Repeat the process until you have fried all the fillets. Place the tray into the oven and bake it in the oven for a further 5 to 10 minutes while you fry the chips.
- Turn the heat of the stove up again and then using a metal spatula with holes, submerge the chips a small batch at a time in the oil.
- Fry until it turns golden and crispy on the outside.
- Serve the fish and chips with a wedge of lemon and some mayonnaise.
- For fish & chips British-style, serve with a portion of mushy peas and vinegar.