![Recipe Fish and crisp chips Готовим Fish Fish and crisp chips](/images/fish/Fish_and_crisp_chips.jpeg)
Very few things feel nicer than biting into a crispy potato chip.
- Pat potato slices dry with a clean tea towel. Heat oil in a large saucepan or wok over medium-high heat until hot. Preheat oven to 160°C.
- Carefully add potato slices, 1 at a time, to hot oil. Deep-fry potato slices in batches, turning occasionally, for 8 to 10 minutes or until golden. Remove to a wire rack over a baking tray lined with paper towel. Keep warm in oven.
- Cut fish into serving-sized pieces. Pat dry with paper towel. Place 1/2 cup plain flour in a shallow bowl. Season with salt and pepper. Coat both sides of fish in seasoned flour.
- Sift remaining 1 cup plain flour, cornflour, baking powder and salt together into a large bowl. Stir in sugar. Make a well in the centre. Add 1 1/4 cups chilled water. Mix to form a thick batter, adding more water if necessary (the batter should be the consistency of thickened cream). Don't over-mix.
- Reheat oil in saucepan or wok over medium-high heat. Dip 1 piece of fish at a time in batter to coat. Cook 2 to 3 pieces at a time for 4 minutes or until golden and cooked through. Drain on a wire rack over a tray lined with paper towel. Keep warm in oven while cooking remaining fish.
- Season fish and chips with salt. Serve with tartare sauce (see related recipe).
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set