Fish and crisp chips

Recipes / Fish

Very few things feel nicer than biting into a crispy potato chip.

Recipe «Fish and crisp chips» presented in category Recipes / Fish, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 1.2kg sebago potatoes, peeled, sliced into 1mm-thick rounds, 6 cups rice bran oil or vegetable oil, for deep-frying, 800g flathead fish fillets, skin removed, 1 1/2 cups plain flour, 1/2 cup cornflour , 1 tsp baking powder, 2 tsp salt, 1 tsp white sugar , 1 1/4 to 1 1/2 cups chilled water.

Ingredients:

  • 1.2kg sebago potatoes, peeled, sliced into 1mm-thick rounds 
  • 6 cups rice bran oil or vegetable oil, for deep-frying 
  • 800g flathead fish fillets, skin removed 
  • 1 1/2 cups plain flour 
  • 1/2 cup cornflour 
  • 1 tsp baking powder 
  • 2 tsp salt 
  • 1 tsp white sugar 
  • 1 1/4 to 1 1/2 cups chilled water 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Season fish and chips with salt. Serve with tartare sauce (see related recipe).