Crispy fish and chips with radish and coleslaw
- 09.03.2017
- 1 258
Dont go out for fish and chips - make your own tasty version at home. The whole family will love it.
Recipe «Crispy fish and chips with radish and coleslaw» presented in category Recipes / Fish, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 750g potatoes, peeled, 1 1/2 tbsp olive oil, Sea salt & pepper, 450g cabbage, shredded, 2 carrots, peeled and julienned , 6 red radishes, sliced, 100g snow peas, shredded, 50ml extra virgin olive oil , 50ml red wine vinegar, 1 1/4 cups plain flour, 1 cup beer, 500g ice, crushed, Vegetable oil, 6 x skinless snapper fillets.
Ingredients:
- 750g potatoes, peeled
- 1 1/2 tbsp olive oil
- Sea salt & pepper
- 450g cabbage, shredded
- 2 carrots, peeled and julienned
- 6 red radishes, sliced
- 100g snow peas, shredded
- 50ml extra virgin olive oil
- 50ml red wine vinegar
- 1 1/4 cups plain flour
- 1 cup beer
- 500g ice, crushed
- Vegetable oil
- 6 x skinless snapper fillets
Instructions
- Preheat oven to 200°C. Cut potatoes into 1cm wide chips. Dry on paper towel. Place on a baking paper-lined tray, drizzle with oil, and season. Bake in oven for 40 mins, turning occasionally until golden.
- Meanwhile, combine vegetables. Whisk together olive oil and vinegar and toss through coleslaw.
- Combine flour, beer and ice in a bowl. Using a slotted spoon stir until batter is thick and lumpy. Refrigerate until ice has half melted.
- Pour oil into wok to 1/ 3 full. Heat oil. Dip fish in batter, drain off excess. Lower fish into oil, in batches, and cook for 2 mins each side or until golden brown and crisp. Drain on paper towel. Serve with oven chips, coleslaw and lemon wedges.