Sunday, October 19, 2008

Fish n' Chips

Here comes another acne-popping entry-- Fish n' Chips!Rodeo Drive at Stary Browar serves suuuuper yummy Fish n' Chips, but due to my 阿嬤心態, I've refused to order this since their 5zl price increase. Hahaha, but seriously, if you think about it, that's like a 60NT increase... 不整個就是黑店嗎?? But 好啦, i still go there pretty often cuz the food is still pretty good XD. So with their Fish n' Chips out of the picture, the only thing left to do was to... make my own! 2 huge panga fillets cut into 8 pieces (6.50 zl) + 5 potatoes (2.00 zl) + oil for frying (5.00 zl) + 1 bottle of beer (2.5 zl) = 16 freakin' zlotys + enough food to feed 3-4 people. BEAT THAT, 24.95zl Rodeo Drive! Muahahaha (ok, the grandma thing might be going a little bit overboard). I got the recipe off of: which also includes a great cooking video clip with super detailed instructions. If you're thinking about trying this sometime, you must watch the video. The fish and fries came out golden and crisp, and it only took me one try! The only tricky part would be maintaining the right temperature and thankfully, I had a cooking thermometer to help me out w/ that. I'll be making this again once my face clears up... arghhh, love and hate... love and hate... hahaha.

Fish n' Chips
  • 4 x 180g Fish Fillets (Panga)
  • 5 Big Potatoes
  • Oil for frying
  • Salt
  • Paper Towels
    Tartare Sauce:
  • 1 Pickle
  • 2 tbsp Capers (i left it out)
  • 1 tbsp Chopped Parsley (i left it out)
  • 1 Medium Red Onion
  • 1 Juiced Lemon
  • 250g Mayonnaise
  • Salt & Pepper
  • 2 Egg Whites
  • 120g All Purpose Flour
  • 30g Corn Flour (any type of starch)
  • 250ml Beer


  1. Chop the ends off the pickle and cut a fine dice into a large bowl to start the sauce.
  2. Add some chopped parsley, fresh capers, lemon juice and a whole chopped red onion to the bowl.
  3. Add the mayonnaise and bring the whole mixture together using a spatula. Cover the sauce and place in the fridge until later.
  4. Peel and wash the potatoes before cutting uniform sized chips, it is essential that they are as uniform as possible as this will affect their cooking time. Place the chips in a bowl of water to avoid discoloration.
  5. To make the batter place the egg whites into a large bowl and whisk them until they get to soft peak stage.
  6. In a separate bowl combine the flour, corn flour and bring together into a smooth paste using the beer.
  7. Fold the contents of the 2 bowls together. Make sure to gently fold the egg whites into the flour/beer mixture as you don’t want to lose the fluffy texture.
  8. Bring the oil to 140C/280F and blanch the strained chips for 4 minutes until they are soft before removing them from the oil and drying on a paper towel.
  9. With the temperature at the same level repeat the process with the fish. Dust it lightly in flour ensuring to shake of any excess before dipping into the batter and again shaking any excess batter before placing in the oil. Blanch for 2 minutes before straining on to the same towel as the chips.
  10. Turn the oil up to 180C/360F and wait for it to heat up before adding the fish and chips back into the hot oil. Cook them both until golden brown (The fish may cook quicker than the chips here).
  11. Using a slotted spoon remove them to a fresh plate with a paper towel to absorb any excess grease. Season both the fish and chips and serve immediately with a generous dollop of the tartar sauce.

Fish n' Chips
with tartare sauce

No comments:

Post a Comment