fish and chips

Golden battered Fish and Chips, made with sparkling water – The best kids friendly fish and chips

fish n chip
cod fish

Fish and chips, a much loved take away meal of working class in England, originally served in a wrapping of old newspapers.  During the time, when working class diets were bleak and unvaried, fish and chips were a tasty break from the norm and a pay-day treat at the end of the working week.  Over the years, it has won the hearts of the rich and poor alike and now one of the most sorted dishes in upmarket restaurant chains too.

My several attempts to produce something reasonably closer to what the PUBS in England serve,  turned out to be a mouthwatering success !  And that too kids friendly because instead of beer, I use sparkling water to produce a beautiful bubbly batter for fish.   Also, make sure you store the bottle of sparkling water in the fridge,  as chilled water helps bring out the best bubbly batter.

For best results,  I recommend Cod fish with its natural flavours and flaky texture.  Plaice or Haddock could also be used in place of Cod but with a less flavourful outcome of course!

Most importantly,  make sure that you serve it just out of the frying pan in order to retain the best taste, flavour and texture.

You will need :

Cod/Haddock/Plaice 4 fillets (defrosted or fresh)
Plain flour 1 cup and 1/2 more to dust the fish
Salt 1 tsp
Ground pepper powder 1 tsp
Baking powder 1/2 tsp
Sparkling water
Oil to deep fry

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Let’s make it:

  • Defrost fish, pat dry with a kitchen towel, sprinkle salt and pepper  and keep aside.

fish

  • Place the cup of plain flour in a bowl and add a little salt, pepper and baking powder.
  • Then, gradually pour sparkling water onto it, while whisking the flour until it becomes a thick runny batter.

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  • Next, place the other 1/2 cup of plain flour on a flat plate and season it with salt and pepper.
  • Heat enough oil, well up to the brim in a wide frying pan.  I use a wide wok which serves the purpose just right.
  • Now, take a piece of fish, drop it on the plate of flour and wrap it all over with flour.

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  • Next, using tongs,  dip in the batter and shake off the excess.

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  • Deep fry immediately turning both sides under medium flame.

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  • Remove from oil when the fish turns into golden brown.
  • fish n chips

 

  •  Place on a kitchen towel briefly to drip off the excess oil and serve immediately with ketchup, oven baked chips and boiled green peas.  ( Some like a mushy green peas mound with it.  Mash the peas with a glug of warm milk and serve along with fish and chips)
  • Enjoy the best ever Fish and Chips!!

nfd

 

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thilapia fillet

Pan Fried Thilapia with grilled cherry tomatoes on side

panfried These fleshy fish fillets, with its crispy outer layer is a very flavourful dish, which could be served as a  main meal with a lots of vegetables or grilled tomatoes on side.  A very healthy , satisfying meal for everyone, especially at dinner time!!

Frozen or fresh Thilapia fillets has the flavour  just right for this dish.  However, you can use Basa fillets in place of Thilapia which gives a more or less similar taste.

By using Kashmiri chili in this recipe will give the fish a lot of flavour and colour but not burn your tongue like other chili varieties.  However, if you are serving this dish for kids, add a little less chilies so that they can enjoy the flavours and the crispy outer layer with joy!!

What you need:

 Fish fillets (Thilapia / Basa) 4
Onion 1 chopped finely
Whole coriander seeds 2 tbsp
Whole cumin seeds 1 tbsp
Whole Kashmiri chilies 3-4 deseeded
Garlic 3 cloves
Tamarind pulp 1 tbsp
Semolina 1/2 cup
Lemon Juice of 1/2 lemon
 Salt  a few pinches

 Let’s make :

  • Wash, pat dry the fish fillets and sprinkle a little salt on top.
  • Grind chopped onion, deseeded Kashmiri chili, salt, turmeric, garlic cloves, cumin seeds and coriander seeds to a paste, using a wet grinder or the hand blender.
  • Add tamarind pulp and lemon. Lightly grind until all come together.
  • Take the paste out, pat on one side of the fish fillets.
  • Place semolina on a plate and wrap both sides.  Shake off the excess.
  • Heat up 2-3 tbsp of olive oil in a wide pan and place fish fillets side by side.
  • Pan fry under low flame.
  • When one side is fried enough, slowly turn to the other side.  Fry both sides.
  • If the oil runs out, sprinkle a bit more on top of the fillets.
  • Serve hot.  Delicious with grilled tomatoes on side.

panfriedcherry tom

Trout, Chinese style – steamed and smoked in hot oil

nfd

This insanely-simple exotic dish, inspired by the Chinese culinary sense, is passed on to my husband by a chef friend who runs his own restaurant.   All thanks to him, we have been enjoying this dish every since.   The soft, flaky fish wrapped with smoky oil and spring green gives such a delicate oriental taste to relish and remember forever.  The best news is that this is very easy to make and ready in just 20 mins , goes well as a perfect healthy version of lunch or dinner.

To further fire up the taste, you can add  some sort of pickle or simply, Chinese chili paste on the side.

 fish

You will need:

 Rainbow Trout – whole fish 1
Spring onion  – Class A a bunch
Root ginger and garlic 5 slices each
Soy sauce 2 tbsp
Sessame oil – Blended 1 tbsp
Salt 1/2 tbsp
Oil 2 tbsp

1st Step : Prepare the fish:

Clean and completely de-bone the fish, leaving only the main spinal bone.  You can do this with the aid of a pair of scissors.  Cut off the fins and scrape the scales off and place it on a plate. Cut the fish into two parts, if it is too long to fit on the plate. With a sharp knife, slash 2-4 deep crosses on the top of the fish and liberally sprinkle salt on the fish and inside.

  • Cut out the spring onion bunch very finely.
  • Slice up the ginger and garlic  into thin pieces and place inside the deep cuts on  the fish and inside too.
  • Sprinkle soy sauce and blend some sesame oil.
  • Spread spring onions on the top and inside.

dav

2nd step : Steam the fish

  • Cover and steam on very high flame for exactly 20 mins.

Tips for steaming : Take a flat, wide pan and place a small side plate upside down.  Fill water just below the brim.  Place the plate with fish on the small plate and cover the lid.  Steam the fish for 20 min all the way on high flame.  High flame helps in boiling water and emit steam in a steady flow.

chinese fish 2

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  • Exactly after 20 mins, open the lid, let the steam escape.

3rd step : Smoke fish with hot oil

  • Now pour over 2 tbsps of cooking oil into a pan and heat up on high flame until it lets out smoke. This will take about 2 – 3 mins.   Immediately pour smoky, hot oil over the fish .  You will see the fish sizzling up and a mouth-watering aroma fills up the kitchen.
  • Done!!

Serve the fish along with spring onions over a dome of steamed rice, accompanied with Chinese chili paste on side.