Not so traditional fish and chips.
Traditonal deep-fried fish and chips can be a bit heavy to eat on nice warm day. This recipe uses a fish fried in a lighter, tempura-style batter and the chips are a healthier over-baked alternative, to give you all the taste but less of the saturated fat. Serve with tartar sauce and a wedge of lemon and a fresh green salad.
Recipe: © The Hungry Traveller, Travel Bites, 2013
700g potatoes (Maris Piper, King Edward or any potato that has a floury, dry matter)
Around 700g of white fish fillets, cut into four even pieces
1/2 cup self-raising flour
1/2 cup corn flour
1 egg white
1 cup ice-cold sparkling water
Sunflower oil (for frying)
- Cut the potatoes into even size wedges or chips and par boil
- Carefully drain. Tip the potatoes onto a clean tea towel and pat them dry, then allow them to cool.
- Heat one tablespoon of olive oil in a large non-stick roasting tray in an oven on medium-high heat for around 10 minutes
- Toss the cooled par boiled potato wedges/chips with 1 to 2 tablespoons of olive oil in a bowl, until all the potatoes are coated.
- Tip the potatoes ontothe hot roasting pan and arrange the chips so they form a single layer
- Bake the chips for around 20 to 30 minutes. Turn the chips every 5 to 10 minutes to ensure they are crisp on both sides.
- Pour the sunflower oil into a fryer or heavy, deep sided fry pan. Heat the oil.
- Pat the fish fillets dry with a paper towel. Dust each fillet with self-raising flour and pat off any excess flour.
- Mix the self-raising flour, corn flour, a pinch of salt and some pepper in a bowl. Gently pour the sparkling water into the flour mixture and briefly whisk the ingredients. In a separate bowl, lightly whisk the egg white until it is frothy and bubbly. Add the whisked egg white to the other batter ingredients and lightly whisk to just mix the ingredients. Avoid over mixing and try and keep as many bubbles in the mixture as possible. This will result in a light batter.
- To cook the fish; dip the fillet in the batter, let the excess drip off, and then lower it into the hot oil. Fry for 5 to 6 minutes. The cooked fish should be golden all over. Ensure that the oil is hot before cooking the other pieces of fish.
Hungry Traveller’s Travel Bites.
From Australia, to Vietnam and from Italy to Ireland, The Hungry Traveller has combined his two greatest passions; food and travel, as he goes one an extraordinary trip around the world.
The Hungry Traveller has been globetrotting for the last fifteen years and discovered that food always takes centre stage on his world-wide adventures. The book ‘Travel Bites’ details his experiences about food and culture in a unique and personal way.
Each chapter includes a recipe for a dish inspired by the host country.
We’re giving WYZA readers a chance to win one of five ‘Travel Bites’ books – all you need to do is name your favourite international dish you enjoyed at an overseas location and why it was so delightful – email your answer to firstname.lastname@example.org
“The Hungry Traveller combines two of the greatest pleasures of life, travelling and eating, to bring you a book full of fantastic sights, tastes and cultures.” – Linda Hall, Books Editor, Hawke’s Bay Today newspaper.
A synopsis of ‘Travel Bites’ can be found on Angus and Robertson.
Originally published by Wattle Publishing.