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FISH & CHIPS

EZ TURBO CHARCOAL STOVE
RS 12,500 RS 11,500

Classic crispy fish and chips fried to perfection on the EZ Turbo Charcoal Stove is a delightful meal you can enjoy in the comfort of your home.

 

Preparation Time: 30-40 minutes           Cooking Time: 15 minutes           Servings: 4

 

You will need:

For the fish

  • 4 white fish fillets (boneless, without skin, firm)
  • 120g all-purpose flour (extra for coating the fillets)
  • 60g rice flour
  • 2 tsp bicarbonate of soda
  • 1/2 tsp turmeric powder
  • 1 tsp sweet paprika
  • 200ml soda water
  • 1 tbsp lemon juice
  • Salt and pepper to season
  • Coarse salt
  • Oil for deep frying

For the potatoes

  • 4 large potatoes
  • Bowl of cold water
  • 1 tbsp coarse salt
  • ½ tsp vinegar
  • Oil for deep frying

For garnishing

  • Lemon wedges
  • Dried mint or parsley flakes
  • Gherkins


How to prepare:

  • Fish: Ensure that the mixing bowl, fish, flour, soda water are cold. Season the fish fillets with salt and pepper and place in the refrigerator to cool. Sieve and combine all-purpose and rice flour, bicarbonate of soda and turmeric powder in a deep bowl. Add lemon juice and soda water, and whisk lightly to form a smooth batter. Coat the back of a wooden spoon and run your finger cross the batter. If the batter holds, then it is ready. If not, adjust either with more all-purpose flour or soda water. Place the batter in the refrigerator to cool.
  • Potatoes: Peel potatoes and cut in to even chips (1/2” thick x 3” long), and leave for 20 minutes in a bowl of cold water to draw out excess starch. Then wash, drain and pat-dry the chips with kitchen paper to take excess moisture off. Refrigerate to cool until ready to fry.
  • Heat oil in a deep pan to 1300 C, over the Stove. Only fill oil half way up the pan.
  • First frying: Coat each fillet with the extra all-purpose flour and dust off excess. Dip each fish fillet in the cold batter and slowly place the coated fillet into the oil by moving it back and forth to ensure that the fillet does not stick to the bottom of the pan. Fry until batter is lightly crisp. Take out of oil and drain on kitchen paper. Maintain the same heat of 1300 C and fry the potato chips until just crisp. Take out of oil and drain on kitchen paper.
  • Second fry: Increase the heat of the oil to 1600 C and double fry the fillets and the potato chips separately, until golden brown. Drain well.
  • Sprinkle coarse salt over the fried fish fillets. Toss the potato chips with coarse salt and vinegar.
  • Plate and garnish with lemon wedges, dried herbs and gherkins.
  • Serve hot with tartar and tomato sauces. ENJOY!

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