Great time to make this English classic. I like to kick mine up a notch or two.. this time I added cilantro and chives. Everyone loves fish and chips in my family.. I usually make it when we are all home for dinner at the same time- like a Sunday! I made the fish and chips as well as delicious tatar sauce and the mushy peas.
- 1 pound firm fleshed white fish like cod, cut into 3 to 4 fillets
- 2 garlic cloves, grated
Marinate the fish fillets in the garlic and salt. Keep aside for an hour.
- 1 cup plus ½ cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- 1 cup cold club soda plus more
- ½ cup cilantro, chopped
- ¼ cup chives, chopped
- 2 eggs, beaten
- ½ cup extra light olive oil
Create a breading station. Add ½ cup flour to a small platter, add some salt, mix and keep aside. Add the beaten eggs and some salt to another platter and mix and keep aside. Transfer the 1 cup flour, baking powder, 1 teaspoon salt, cayenne pepper, cilantro and chives to a medium bowl. Mix well and slowly add the club soda while whisking the batter until completely smooth. Keep aside in the refrigerator until ready to fry.
Add the oil to a wide frying pan and heat on medium heat. In the meantime, take each fish fillet, dredge it in flour, dip it in the egg mixture and then dip it generously in the batter and make sure all parts are coated well. Immerse into the hot oil and repeat with the rest of the fillets. Cook on medium heat, about 3 to 4 minutes on each side or till fish is cooked through but not over done. Place on a paper towel lined platter to drain excess oil. Serve with fries and tartar sauce.
- 4 to 5 yellow skinned potatoes, peeled and cut into wedges
- 3 tablespoons olive oil
Preheat oven to 400 degrees F.
Transfer the potatoes to a saucepan and fill with water. Bring to a boil and simmer for 5 minutes. Drain the potatoes and let them dry in the same pan for about 10 minutes. Transfer the potatoes to a lined cookie sheet. Sprinkle the salt and drizzle the olive oil. Mix well and bake in a hot oven for about 20 to 30 minutes or till golden brown. Serve warm with fish.
- 2 tablespoons mayonnaise
- ¼ cup plain yogurt
- Juice of half a lemon
- Zest of a lemon
- 2 teaspoons capers, crushed
- 1 teaspoon salt
- 2 tablespoons fresh chives, chopped
- 2 tablespoons cilantro, chopped
Mix all the ingredients in a small bowl, mix well and serve with fish.