This is a print preview of "Tips to Light & Crunchy Fish & Chips" recipe.

Tips to Light & Crunchy Fish & Chips Recipe
by Blackswan

Tips to Light & Crunchy Fish & Chips

My son loves Fish & Chips; he kept bugging me to make his favourite food. It’s a compliment that he still likes his mum’s cooking.

Most restaurants use Dory instead of Cod as it’s more economical. I’m using Dory too as I find it a waste to deep-fry the expensive Cod dish.

Rating: 4.5/5
Avg. 4.5/5 1 vote
Prep time: Seafood
Cook time: Servings: 1

Ingredients

  • 1 Dory fillet
  • ½ cup Self-raising flour
  • ½ tbsp Corn flour
  • ½ Egg
  • 1 tsp Cooking oil
  • ½ tsp Salt
  • ½ tsp Pepper
  • Water for batter
  • Oil for deep-frying
  • Corn flour for coating
  • Sides:
  • French fries
  • Mixed vegetables (buttered)
  • Tartar sauce/Mayonnaise

Directions

  1. Soak Dory in salt water for at least 30 mins. Drain & pat dry. Season with pinch of salt/pepper.
  2. Mix self-raising & corn flour, oil, salt & pepper. Beat egg & pour half into flour mixture.
  3. Add ice water & cubes slowly & whisk into a smooth batter. Adjust water accordingly.
  4. Heat oil. Ensure oil is hot enough for deep-frying by sticking your chopsticks into wok. Temperature is right when you see bubbles.
  5. Deep fry the fries till golden brown, leaving 1 behind for testing the batter. Drain & set aside. Meanwhile, steam or microwave the mixed vegetables & add butter for flavour.
  6. Tip: Test out to see if you’re happy with the batter by coating 1 french fries with corn flour, then dip into batter to deep-fry.
  7. If you’re satisfied, do the same with the Dory fillet. For that extra crisp, I’d always adopt the Chinese way of returning the food into hot oil for a quick dip just before serving! Viola, the result is a light & crispy seafood dish to go with your sides!