How To Make Fish and Chips | Hilah Cooking

beer

🥗Healthier: sparkling water

💰Cheaper: club soda

Sparkling water maintains carbonation for the batter without the alcohol.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch can lighten the batter.

tartar sauce

🥗Healthier: yogurt sauce

💰Cheaper: mayonnaise

Yogurt sauce is lighter and healthier, while mayonnaise is a common alternative.

white fish

🥗Healthier: cod

💰Cheaper: pollock

Cod is healthier; pollock is often cheaper and still works well.

Cut russet potatoes into thick strips, about the size of a finger and twice as wide.

Soak the potato strips in cold water for about 30 minutes to draw out excess starch.

Dry the soaked potatoes on a clean towel, rolling them up and giving them a little squish to remove water.

In a mixing bowl, combine flour, baking powder, salt, pepper, cayenne pepper, and dill to make the batter.

Add soda water to the dry ingredients to create the batter, and include a couple of ice cubes to keep it cool.

Heat oil to 330°F (165°C) for the first fry of the potatoes.

Fry the potatoes in the hot oil for about 2 minutes until they are soft and the sizzling subsides, then drain them.

Increase the oil temperature to 365°F (185°C) for frying the fish and the second fry of the potatoes.

Cut barramundi fish into pieces slightly larger than the potato strips.

Dip the fish pieces into the batter and fry them in the hot oil until they float and the breading is brown, ensuring not to overcrowd the oil.

Drain the fried fish and let them cool slightly while frying the second batch of potatoes.

Fry the potatoes a second time for about 1 minute until they are golden brown and crisp, then drain them.

Sprinkle the fried fish and chips with salt while still hot.

Serve the fish and chips with malt vinegar and tartar sauce, and squeeze lemon over the top.

Cooking Techniques

Equipment Needed

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Dietary

Allergens