Fish and Chips


Fish and Chips

Crispy Fish with Yuca Fries

In Brazilian cuisine, we embrace the flavors of the sea with a tropical twist. This recipe adapts the classic British dish of Fish and Chips to Brazilian tastes, combining crispy fish with yuca fries for a delightful and satisfying meal.

Jan Dec

20 minutes

15 minutes

35 minutes

4 servings


Pescatarian, Gluten-free, Dairy-free, Nut-free, Low-carb

Fish, Eggs

Vegan, Vegetarian, Paleo, Keto, High-carb


While the original British Fish and Chips is typically made with white fish such as cod or haddock, this Brazilian adaptation uses locally available fish like tilapia or snapper. Additionally, instead of traditional potato fries, we use yuca, a starchy root vegetable commonly found in Brazil. We alse have the original recipe for Fish and Chips, so you can check it out.


  • Calories (kcal / KJ): 400 kcal / 1674 KJ
  • Fat (total, saturated): 20g, 3g
  • Carbohydrates (total, sugars): 30g, 2g
  • Protein: 25g
  • Fiber: 3g
  • Salt: 1g


  1. 1.
    Preheat the vegetable oil in a deep fryer or large pot to 180°C (350°F).
  2. 2.
    Peel the yuca roots and cut them into thick fries.
  3. 3.
    In a large bowl, combine the flour, paprika, garlic powder, black pepper, and a pinch of salt.
  4. 4.
    In a separate bowl, beat the eggs.
  5. 5.
    Dip each fish fillet into the beaten eggs, then coat it in the flour mixture, pressing gently to adhere.
  6. 6.
    Carefully place the coated fish fillets into the hot oil and fry for about 4-5 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
  7. 7.
    In the same hot oil, fry the yuca fries until golden and crispy, about 5-7 minutes. Remove and drain on paper towels.
  8. 8.
    Season the fish and yuca fries with salt while still hot.
  9. 9.
    Serve the crispy fish and yuca fries with lemon wedges on the side.

Treat your ingredients with care...

  • Fish — Ensure the fish fillets are fresh and free from any unpleasant odor. Pat them dry before coating with the flour mixture to ensure a crispy texture.
  • Yuca — After peeling the yuca roots, make sure to remove the fibrous core before cutting them into fries. Soak the cut yuca fries in cold water for 30 minutes to remove excess starch before frying.

Tips & Tricks

  • For extra crispiness, you can double-coat the fish fillets by dipping them in the beaten eggs and flour mixture twice.
  • Serve the fish and yuca fries immediately after frying to maintain their crispy texture.
  • If you prefer a spicier flavor, add a pinch of cayenne pepper to the flour mixture.

Serving advice

Serve the crispy fish and yuca fries on a platter, garnished with fresh herbs like cilantro or parsley. Accompany the dish with lemon wedges for squeezing over the fish.

Presentation advice

Arrange the golden-brown fish fillets and yuca fries in an appealing manner on the platter. Consider adding a colorful side salad or a small bowl of tartar sauce for dipping.