I love fish and chips but usually they are drenched in oil and I feel heavy and sluggish after eating them. I’ve tried a couple of ways to make it light and airy but in the process the flavor gets lost and you end up with a bland fish. Recently I found this batter recipe in one of Martha Stewart’s magazine which had a twist in the ingredient list. After tweaking and adding some spices of my own I was finally able to make the finest light and flavorful fish accompanied with crisp potato wedges.
Try it, I am sure you will love it too.
INGREDIENTS:
- 1 1/4 cup – Rice Flour and some extra to coat the fish
- 1 1/2 cup – Club Soda/Sparkling Water
- 1 – Egg Yolk
- 1/2 tsp- Coarsely ground Black Pepper
- 1/2 tsp- Crushed Red Pepper Flakes
- Salt to taste
- Fish
- Potato cut into wedges
- Oil for frying
RECIPE:
POTATO WEDGES/FRIES:
- Cut the potatoes into wedges and put in bowl of cold water for at least 1/2 hour to remove the starch. This will also prevent the potatoes from sticking together
- Pat dry and fry in small batches making sure not to overcrowd the pot.
- Once done remove using a spider strainer and put on a paper towel lined dish.
- Sprinkle salt and sumac when the fries are still hot.
FRIED FISH
- In a bowl, add egg yolk and club soda and mix using a whisk.
- Add rice flour, salt, coarse black pepper and crushed red pepper to the wet ingredients and mix well to make a batter.
- Coat the fish with rice flour and tap to loosen the excess and then dip in the batter.
- Fry right away or else the bubbles will fade and you will lose the airy texture.
- Let the fish fry for 5 minutes.
- Serve it hot with potato wedges and tartar sauce.
- Yummy!
