HOW TO MAKE AN EASY FISH & CHIPS FOR EASTER | MORRIS TIME COOKING

white fish

🥗Healthier: cod

💰Cheaper: pollock

Pollock is often less expensive and still offers a good texture.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more nutrients.

beer

🥗Healthier: sparkling water

💰Cheaper: non-alcoholic beer

Sparkling water can create a lighter batter.

Wash the basa fish with lime and vinegar.

Season the fish with 1 tbsp of fish seasoning and set aside to marinate for 10 to 15 minutes or overnight.

In a mixing bowl, combine 1 cup of all-purpose flour, 1 tbsp corn starch, 1/2 tsp salt, 1/2 tsp pepper, 1 tbsp piri piri seasoning, and 1 tbsp baking powder.

Gradually mix in 300 ml of Red Stripe beer until you achieve a batter that's not too thick or too thin.

Crush 2 cups of plastic lid chips into smaller pieces.

Preheat oil to 350 degrees Fahrenheit, ensuring you have about 2.5 cups of oil to cover the fish while frying.

Coat the seasoned fish in 1/2 cup of all-purpose flour, shaking off the excess flour.

Dip the floured fish into the beer batter, ensuring it is fully coated, and drain excess batter.

Gently coat the fish with the crushed chips, ensuring all spots are covered, then shake off excess chips.

Carefully lower the fish into the hot oil, ensuring it doesn't stick to the basket by submerging the basket in the oil first.

Fry the fish until it floats and reaches an internal temperature of 145 to 160 degrees Fahrenheit, checking with a thermometer.

Serve the fish with homemade coleslaw and tartar sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens