(Masbar) - Fish and Chips

My better half does like fish but not those with strong fish smell or taste, is that weird or what? Though after looking at people around me, most people here don’t like the kind of fish that we like with strong fish smell and taste such as pempek palembang, siomay, batagor or even ikan pindang. This fish and chips he does like because the fish was white with delicate flavour and texture, one of his favorite.

Fish and Chips


– 650g (approx) skinless haddock, hake or cod fillet from a sustainable source, cut into 4 equal-size pieces

– 50g self-raising flour , plus 1 tbsp

– 50g cornflour

– 1 egg white

– 125ml ice-cold sparkling water

– 1 lemon cut into wedges

– 600ml sunflower oil , for frying


– Pat the fillets dry with paper towels. Put the 1 tbsp of flour on a plate and use to coat each fillet, patting off the excess.

– Pour the oil for frying into a heavy, medium non-stick wok or wokshaped pan. Heat to 200C (use a thermometer so you can check the oil stays at that temperature).

– Mix 50g flour, cornflour, a pinch of salt and some pepper. Lightly whisk the egg white with a balloon whisk until frothy and bubbly, but not too stiff. Pour the water into the flour mix, gently and briefly whisking as you go. The batter shouldn’t be completely smooth. Add the egg white, then lightly whisk in just to mix. Try and keep as many bubbles as you can so the batter stays light.

– Cooking two pieces of fish at a time, dip them in the batter to coat, let some of it drip off, then lower into the hot oil using a slotted spoon. Fry for 5-6 mins, making sure the oil stays at 200C and turning the fish over halfway through so it is golden all over. Lift out with a slotted spoon, drain on kitchen paper. Check the oil is back up to 200C, then repeat with remaining fish. Serve the fish with chips and lemon wedges.

Source: BBC GoodFood

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