Good fish and chips start with good, fresh fish. Traditionally, only white fish like Cod, haddock and plaice were used. Local fish like red snapper, kurau and keris can also be used but make sure the bones and skin of the fish have been removed first. For today's recipe I will use Dory fish which is now easily available in Malaysia.
For the preparation of the batter, I use a mixture 3 kinds of flour, cornflour, rice flour and wheat flour. Corn and rice flour do not contain gluten protein like wheat flour and will produce a more crispy coating.
Traditional batter & is made with beer, but this recipe will replace it with soda water to get an almost identical effect without alcohol.
For fries or chips I would use frozen fries because it is easier and faster. The result will also be better compared to fresh potatoes unless we use the double frying method, for those who are interested, may wish to try my McD-style fries instead.
The tartar sauce recipe is also simplified and does not contain the hard -to -obtain cucumber or gherkin pickles.
Ingredients for Fish & Chips
600g fish dory
Wet coating
100g corn flour
100g of rice flour
50g of wheat flour
1 teaspoon of baking powder ( baking powder )
1 teaspoons of salt
1 an egg
1 tin of soda water
Dry coating
Salt
Aji-Shio White Pepper
A little cornstarch
Sos Tartar
3 tablespoons of mayonnaise
1/4 teaspoon dried dill herbs
1/2 teaspoon dried parsley
2 teaspoon small onions ( chopped )
2 teaspoon of lemon juice
Frozen fries
Method
- For batter, add cornflour, rice flour and wheat flour into a suitable container and mix well. Use an egg beater if you have one.
- Add baking powder ( baking powder ), salt and mix.
- Beat 1 egg yolks and add to the flour mixture.
- Pour in the soda water in small batches so that the mixture becomes a little thick. Mix slowly. It is usually not necessary to use all the soda water therefore, do not add too much soda water. Set aside first.
- Dry the fish pieces with a kitchen tissue so that the surface of the fish is not too wet.
- Put a little salt and Aji-Shio white pepper on the fish so that the fish well seasoned.
- Coat the fish pieces with cornstarch. This cornstarch coating will help the wet coating stick to the fish. Repeat for each fish chip.
- Heat cooking oil in a pan. Make sure there is at least 1.5cm of cooking oil in the pan.
- Dip the fish into the flour mixture we prepared earlier. Make sure the fish pieces are coated evenly on each surface.
- Remove excess coating before frying the fish over medium heat.
- Do not cook too many pieces of fish in the pan at one time as this will affect the temperature of the oil. If the oil is too cold, the fish will not fry properly.
- When the fish is golden yellow, remove and set aside first. The fish will cook in about 6-8 minutes depending on the size and thickness of the fish pieces.
- Now fry the potatoes or chips. Can use raw potatoes , but I prefer to use frozen potatoes because the results are better and easier. For homemade fries recipe can refer to this recipe.
- Put salt on the potatoes immediately after frying so that the salt sticks easily to the potatoes.
- It's best to fry potatoes and fish at the same time, because if the fish coating will be less crisp if left for too long.
- For the tartar sauce, mix mayonnaise, dried dill, parsley,small shallots and lemon juice. Mix everything well.
- Fish & The chips are ready to be served with tartar sauce and peas if you like.
