Fish and Chips
This is a nice fish recipe where the fish is dipped in to a batter and deep fried. The batter is a mix of flour and cornstarch, which comes out so crisp and remarkably un-greasy.
For the best fish and chips, choose the fresh fish you can find, frozen is also fine but make sure it is thoroughly defrosted and dried with kitchen paper first. I have used fresh Nile Perch Fish.
Prepare the batter and only dip the fish at the last moment before plunging into hot oil to fry. This way you will always have a light and crisp snap to the batter.
Fish and Chips Recipe
- 4 Potatoes
- ½ cup Maida/All Purpose Flour
- ½ cup Corn Flour
- 1 tsp. Baking Powder
- 1 cup Milk
- 1 Egg Large
- 1 tsp. Salt
- 1 Black Pepper
- 1 Oil as Required for Frying
- 4 Fish Fillets
- Cut the potatoes into chips.
- Place the chips into a colander and rinse under cold running water.
- Place the washed chips into a pan of cold water, bring to a gentle boil and simmer for 3 – 4 minutes.
- Drain carefully through a colander then dry with kitchen paper.
- Keep in the fridge covered with kitchen paper until needed
- In large bowl mix flour, corn flour and baking powder.
- Season lightly with a tiny pinch of salt and pepper.
- Stir in the milk and egg; stir until the mixture is smooth.
- Let mixture stand for 20 minutes.
- Lay the fish fillets on a sheet of kitchen paper and pat dry.
- Season very lightly with a little sea salt.
- Preheat the oil in a deep pan for frying.
- Fry the potatoes in the hot oil until they are tender.
- Drain them on paper towels.
- Dredge the fish in the batter, one piece at a time, and place them in the hot oil.
- Fry until the fish is golden brown.
- Drain well on paper towels.
- Fry the potatoes again for 1 to 2 minutes for added crispness.