Tag Archives: Chips

Beer-less Friday Fish Batter

If you’re lazy and want some batter for deep-frying fish fillets, check this recipe out.

But if you feel a little more hardworking and wish to have that fish-&-chips style of batter, then this is for you. Alas, in certain places of the world, beer isn’t exactly cheap. If you’re from those places, like me, here’s an awesome Beer-less Batter for your fish fillets.

What you’ll need:

  • 12 finger-length cod fillets
  • 2/3 mug of plain flour
  • 1/2 mug of corn flour
  • 1/2 tablespoon baking powder
  • zest of 1 lemon
  • 1 egg
  • 1/2 cup water
  • 1 generous pinch of salt
  • 1 hearty dash of black pepper
  • vegetable oil, for deep frying
  • 1 bag of courage
How to do it:
  1. Get everything, except the fish and oil, into a mixing bowl. Mix till smooth. TIP! What you’re going for is a semi-solid-thick-gravy kind of consistency, so add the water in small quantities while mixing your way through. If the water’s not adequate, use more. Just make sure it doesn’t get to diluted.
  2. Let it rest about for a bit. While you get you deep-frying oil into your wok, and up to the right temperature. TIP! Plonk a small potato into the oil too, and when that turns golden brown, your oil is ready.
  3. Dunk the fish fillets into the batter, coating each piece in gooey goodness.
  4. Deep-fry away! (Till golden brown only.)
  5. Drain on a cake grill with paper towels underneath.
  6. Serve with a slice of lemon and mayonnaise.
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Unbattered Pollock & Chips

Talk about Fish & Chips, here’s a variation. I wouldn’t say it’s healthier or whatever, it’s just a lazier way you can get some fish and potato chips into your diet. (Of course, it involves more effort than simply popping over to the Fish & Chips store across the road.)

Pan-Fried Pollock & Chips

Together with the special appearance by Mr Mushrooms and Ms Asparagus, both the fish and chips are fried in a pan.

Pollock

Season the less-than-inch-thick fish fillets with salt and pepper and place them gently onto a really hot pan. Let them sizzle away until you can see them getting increasingly cooked on the top. Turn them over for just 40 seconds or so, and remove.

Chips

I cut my potatoes to a quarter the size of a normal chip. This lets them cook faster, and they get crispier too. With butter, thyme, pepper and just a pinch of salt, be gastronomically prepared for some awesome hassle-free chips.

Fish and Potatoes are a great combination. Replace the chips with a mash, and make a white garlic sauce to bond the two. Squeeze the juice of a lemon and you’re ready to rock ‘n’ roll.