Bosnian-Style Fish and Chips

Ingredients

While the concept of fish and chips remains the same, the Bosnian adaptation incorporates local flavors and cooking techniques. The fish is seasoned with a blend of Bosnian spices and the potato wedges are seasoned with paprika and garlic, giving them a unique Bosnian twist. We alse have the original recipe for Fish and Chips, so you can check it out.

• 500g white fish fillets (1.1 lb) 500g white fish fillets (1.1 lb)
• 1 cup all-purpose flour (120g) 1 cup all-purpose flour (120g)
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional) 1/4 teaspoon cayenne pepper (optional)
• 1 cup sparkling water (240ml) 1 cup sparkling water (240ml)
• Vegetable oil, for frying Vegetable oil, for frying
• 4 large potatoes, cut into wedges 4 large potatoes, cut into wedges
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• Salt, to taste Salt, to taste

Nutrition

• Calories: 400 kcal / 1674 KJ
• Fat: 15g (Saturated Fat: 2g)
• Carbohydrates: 45g (Sugar: 2g)
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large bowl, combine the flour, salt, paprika, black pepper, garlic powder, thyme, oregano, and cayenne pepper (if using).
3. 3.
   Gradually whisk in the sparkling water until a smooth batter forms.
4. 4.
   Heat vegetable oil in a deep fryer or large pot to 180°C (350°F).
5. 5.
   Dip each fish fillet into the batter, allowing any excess to drip off, and carefully place it into the hot oil. Fry the fish for 4-5 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
6. 6.
   In the meantime, toss the potato wedges with paprika, garlic powder, and salt. Place them on a baking sheet and bake for 25-30 minutes until golden and crispy.
7. 7.
   Serve the crispy fish and potato wedges together, and enjoy!

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and free from any unpleasant odors. Pat them dry before dipping them into the batter for better adherence.
• Potatoes — Soak the potato wedges in cold water for 10 minutes before baking to remove excess starch and achieve crispier results.

Tips & Tricks

• For extra crispy fish, refrigerate the battered fish fillets for 15 minutes before frying.
• Serve the fish and chips with a side of tartar sauce or lemon wedges for added flavor.
• If you prefer a spicier kick, increase the amount of cayenne pepper in the batter.
• Experiment with different types of white fish, such as cod or haddock, for variation in flavor and texture.
• If you don't have sparkling water, you can use beer as a substitute for a richer flavor.

Serving advice

Serve the Bosnian-style fish and chips hot, straight from the fryer, for the best taste and texture. Accompany it with a fresh salad or pickles to balance the richness of the dish.

Presentation advice

Arrange the crispy fish fillets and golden potato wedges on a platter, garnished with fresh parsley or dill for a pop of color. Serve it with a side of tartar sauce or lemon wedges for a complete and visually appealing presentation.