My husband is a crazy fan of fish and chips. When we dine out, I always choose dish from different cuisine, but he just has fish and chips in his tray, almost every time. As the only chef at home. I feel it is my mission to learn how to cook delicious fish and chips.
For the fish fillet, I used tilapia. It’s red when raw, but white when cooked.
Mix 1/4 cup flour and 1/4 cup corn starch in one bowl.
For the batter:
Mix 1 cup flour, 1/4 cup corn starch, a little salt, black pepper and 1 tsp baking soda in another bowl. Then pour into water ( soda water is required in original recipe. But plain water also turns out well in my experiment) to make batter. Stop when the batter feels like pancake batter. I can’t tell how much water I added. I just stopped when I felt it’s ok.
Heat oil in a frying pan. I didn’t measure how high the temperature is. Drop a little batter into it, if the batter can hold together and you can heat the sizzling, I think it’s ready.
Coat fish fillet with dry flour mixture first. Shake off the excess. Then dip in the batter. And fry them till beautifully golden brown.
Serve with potato chips.
Add some cabbage with mayonnaise.