Crispy Fried Fish and Chips

Crispy Fried Fish and Chips is a delightful Halal Chinese seafood dish that combines tender, flaky fish encased in a light, crispy batter, served alongside golden, crunchy chips. This dish captures the essence of comfort food with a unique twist, perfect for a satisfying meal.

Ingredients

• White fish fillets (e.g., cod or haddock) - 300 grams
• All-purpose flour - 100 grams
• Cornstarch - 50 grams
• Baking powder - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cold water - 200 ml
• Vegetable oil (for frying) - 500 ml
• Potatoes - 2 large (about 300 grams each)
• Fresh parsley (for garnish) - a handful

Steps

1. Peel the potatoes and cut them into thick chips. Rinse under cold water and soak them in water for 30 minutes to remove excess starch.
2. In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper.
3. Gradually add cold water to the dry mixture, stirring until you have a smooth batter. Let it sit for about 10 minutes.
4. Heat the vegetable oil in a deep pan or fryer to 180°C (350°F).
5. Drain the soaked potato chips and pat them dry with a kitchen towel. Fry them in the hot oil for about 5-7 minutes until golden brown. Remove and drain on paper towels, and season with salt.
6. While the chips are frying, dip the fish fillets into the batter, ensuring they are well coated.
7. Fry the battered fish in the same oil for about 4-5 minutes or until golden and crispy. Remove and drain on paper towels.
8. Serve the crispy fried fish alongside the chips, garnished with fresh parsley.

Nutrition

• Calories: 650
• Protein: 30 g
• Carbs: 65 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 75 mg
• Total Fat: 30 g
• Saturated Fat: 5 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Provides a good source of protein from the fish, essential for muscle health.
• Potatoes are rich in vitamins and minerals, including vitamin C and potassium.

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