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Fish and Chips

 INTRODUCTION:

For The Fish
  1. White Fish Fillets 6-8 (Cod, Basa, Tilapia, Barramundi or Asian Seabass) 
  2. Rice Flour 1/2 cup for dredging
  3. Salt and Black Pepper for seasoning
For The Batter
  1. All-Purpose Flour 3/4 cup
  2. Rice Flour 3/4 cup
  3. Ice Cold Sparkling Water or Chilled Soda Water 3/4 cup
  4. Baking Powder, 1/2 tsp 
  5. Garlic Powder 1/2 tsp
  6. Paprika Powder 1/2 tsp
  7. Salt to taste
  8. Oil for deep frying
For The Chips
  1. Potatoes 3 large peeled and cut into thick fries
  2. Salt to taste
  3. Oil for frying

METHOD:

Serving size: 3-4

Rinse the potato strips under running water until the water comes out clear. Soak them in cold water for 30 minutes. Drain and pat dry.

Fry them once (first fry) at medium-high heat until tender and pale golden. Let them cool completely.

Pat the fish fillets completely dry with paper towels to remove surface moisture. Moisture prevents crispiness and causes the batter or coating to steam rather than fry. 



Season the fish fillets with salt and pepper. Refrigerate for 1 hour to remove excess moisture.

Lightly dredge each fish fillet in rice flour. This helps the batter to stick better. Moreover, the flour will absorb moisture.

Mix gently all-purpose flour, rice flour, salt, baking powder, paprika, and garlic powder in a bowl.


Add chilled soda or cold sparkling water gradually to form a smooth, thick pancake-like batter. Let it rest in the fridge for 10-15 minutes.


Heat oil in a deep pan. Dip each fillet in the batter and deep fry until golden and crispy. Drain on a wire rack.


Refry the potato fries (second fry) on high heat until golden and crisp. Season with salt immediately.


After coating and frying the fish, use any leftover batter by dropping small spoonfuls into the hot oil. Fry until golden and crisp. Remove with a slotted spoon and drain on paper towels.


Serve the fish and chips with mushy or sautéed green peas, tartar sauce or sweet chili sauce, along with pickled onions and crispy batter bits on the side.

NOTE:

After dredging the fish in flour and dipping it in the batter, you can coat the fillets in breadcrumbs before frying. Breading is a great alternative if you prefer a crunchier and drier crust.









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