Thursday, June 25, 2009

Fish and Chips

Gahh!! I've been so busy with work. When I arrive home, I don't the energy to think, what more to blog and went straight to bed. I even forgot to make the Bakewell Tart for the Daring Bakers Challenge. I'm only allowed to miss 2 challenges and now I'm left with only one.

I made fish and chips a few days after I got back from New Zealand. Haha..felt ages ago..

Yummy fish fillet deep fried in crispy golden batter served with spicy baked potato wedges. Sound yummy right?

I bought an impressively big recipe book at a bargain price of only $30 and I thought of using the fish and chips recipe in there but the batter recipe requires beer! Arrgghhh!! So as usual, I googled for the recipe instead.

I cook in the following order: (1) Potato Wedges, (2) Tartar Sauce and then lastly (3) the fish fillets.

Fish and Chips (or is it Fish and Wedges?!)

Cooking Time: 10 mins for the fish fillet and 30 mins for the potato wedges.

Serves 4

Crispy Potato Wedges

Recipe of Potato Wedges taken from Allrecipes


4 medium baking potatoes

1 tablespoon canola oil

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon chilli powder


1. Cut each potato into 12 wedges; place in a large bowl. Add the remaining ingredients; toss to coat.

2. Arrange in a single layer on a baking pan coated with oil. Bake at 220 degrees C for 15 minutes. Turn; bake 15 minutes longer or until crisp.

3. While waiting for the potato wedges to cook, prepare Tartar sauce.

Tartar Sauce


1 cup mayonnaise

1/4 cup chopped pickles

1 tbs pickle juice (from the jar)


1. In a small mixing bowl, combine all ingredients. Chill in the fridge for the flavours to marry.

For the fish batter:

Recipe Courtesy of Tyler Florence


Vegetable oil, for deep frying

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt, plus more for seasoning

1/2 teaspoon freshly ground black pepper, plus more for seasoning

1 large egg, lightly beaten

1 (12-ounce) can soda water

1/2 cup rice flour, for dredging

2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle


1. heat 3-inches of oil in a deep pot.

2. In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg.

3. Pour in the soda water and whisk to a smooth batter. (the batter is lumpy at first but continue whisking until the batter is smooth.)

4. Spread the rice flour on a plate.

5. Dredge the fish fillets in the rice flour and dip them into the batter, let the excess batter drip off.

6. Fry the fish fillets for 4 mins until crispy and golden brown. Once done, drain excess oil.

7. Serve immediately with potato wedges and tartar sauce and a wedge of lemon.


MizArWeN said...

hm, wt type of pickles dat u use?olive?cucumber?any specific brand?

Shuhada Daud said...

Hi! no specific brand..just cucumber pickles. any brand will do.