Kitchen Craft Episode 25: Delicious fish & chips
Let’s be honest, there are times in life when nothing but a delicious batch of fish & chips will do – and that’s why Chef Clem is here to show you how to make the perfect fish & chips at home. (Using responsibly sourced seafood from Woolies, while he’s at it.)
Ingredients:
- 2 kg everyday large potatoes, peeled and cut into chunky chips
- Oil for deep frying
- For the batter:
- 2 cups cake flour
- 1 T salt
- Freshly ground black pepper to season
- 1 t turmeric
- 1 t chilli flakes
- 2 cups soda or sparkling water
- 600 g Woolworths Freshly Frozen Hake Fillets, thawed
- Oil for deep frying
- Vinegar to coat
Method:
- Soak the chips in water for a few minutes and rinse off any excess starch, then pat dry. 2 Heat the oil over a medium heat. Add the potato chips and fry until they just begin to form a crust on the outside. Remove from the oil and place on absorbent kitchen paper.
- Prepare the batter for the fish by combining the flour, salt, pepper, turmeric and chilli flakes. Add the water to form a pancake-like batter. If too dry add more water, if too wet add more flour.
- Heat two separate pots of oil for deep frying. Gently add the fish to the batter and coat well before placing in the one pot to fry. In the second pot, add the chips and fry until golden and crisp.
- Before turning the fish over, spoon some of the batter over the fish, then turn over and fry the other side.
- Once the chips and the fish are both golden brown remove them from the oil and place on absorbent kitchen paper. Season with salt, place on a platter and drizzle with vinegar.
Feeling inspired?