Argentinian-style Fish and Chips

Ingredients

While the British version of Fish and Chips traditionally uses cod or haddock, our Argentinian adaptation incorporates local fish varieties such as sea bass or trout. Additionally, we infuse the dish with Argentinian flavors by adding a touch of chimichurri sauce to the fish and serving it with a side of tangy salsa criolla. We alse have the original recipe for Fish and Chips, so you can check it out.

• 500g (1.1 lb) fresh sea bass or trout fillets 500g (1.1 lb) fresh sea bass or trout fillets
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying
• 4 large potatoes, cut into thick fries 4 large potatoes, cut into thick fries
• Chimichurri sauce, for serving Chimichurri sauce, for serving
• Salsa criolla, for serving Salsa criolla, for serving

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 12g (2g saturated)
• Carbohydrates: 30g (2g sugars)
• Protein: 30g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a shallow dish, combine the flour, paprika, garlic powder, dried oregano, salt, and pepper.
3. 3.
   Dip each fish fillet into the flour mixture, coating it evenly on both sides.
4. 4.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
5. 5.
   Fry the fish fillets for 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
6. 6.
   Meanwhile, spread the potato fries on a baking sheet and drizzle with vegetable oil. Bake for 25-30 minutes until golden and crispy.
7. 7.
   Serve the Argentinian-style Fish and Chips with chimichurri sauce and salsa criolla on the side.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and free from any fishy odor. Pat them dry before coating with the flour mixture to ensure a crispy texture.
• Chimichurri sauce — Prepare the chimichurri sauce in advance to allow the flavors to meld together. It can be stored in the refrigerator for up to a week.
• Salsa criolla — Finely chop the onions, tomatoes, and bell peppers for a chunky and colorful salsa criolla. Let it sit for a while to allow the flavors to develop.

Tips & Tricks

• For an extra crispy coating, you can double-dip the fish fillets in the flour mixture before frying.
• Serve the Fish and Chips with a squeeze of fresh lemon juice for a burst of citrus flavor.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the flour mixture.
• To make the papas fritas even more flavorful, sprinkle them with a mixture of salt, paprika, and dried oregano before baking.
• Experiment with different types of fish, such as sea bass, trout, or even salmon, to add variety to your Argentinian-style Fish and Chips.

Serving advice

Serve the Argentinian-style Fish and Chips hot and crispy, alongside a generous dollop of chimichurri sauce and a side of tangy salsa criolla. Garnish with fresh parsley or cilantro for a pop of color.

Presentation advice

Arrange the golden fish fillets and papas fritas on a platter, creating an inviting display. Drizzle the chimichurri sauce over the fish and sprinkle some salsa criolla on top. Serve with a wedge of lemon for an extra touch of freshness.