Chinese-style Fish and Chips

Ingredients

This recipe uses a Chinese-style batter made with cornstarch and rice flour instead of the traditional beer batter. The fish is also seasoned with Chinese five-spice powder and served with a side of soy sauce for dipping. We alse have the original recipe for Fish and Chips, so you can check it out.

• 2 large fillets of white fish (such as cod or haddock), cut into strips 2 large fillets of white fish (such as cod or haddock), cut into strips
• 1 cup (120g) cornstarch 1 cup (120g) cornstarch
• 1 cup (120g) rice flour 1 cup (120g) rice flour
• 1 tsp Chinese five-spice powder 1 tsp Chinese five-spice powder
• 1 tsp salt 1 tsp salt
• 1/2 tsp black pepper 1/2 tsp black pepper
• 1 cup (240ml) cold water 1 cup (240ml) cold water
• Vegetable oil, for frying Vegetable oil, for frying
• Soy sauce, for serving Soy sauce, for serving

Nutrition

• Calories: 400 kcal / 1674 kJ
• Fat: 12g (2g saturated)
• Carbohydrates: 56g (0g sugars)
• Protein: 18g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, whisk together the cornstarch, rice flour, Chinese five-spice powder, salt, and black pepper.
2. 2.
   Gradually whisk in the cold water until a smooth batter forms.
3. 3.
   Heat the vegetable oil in a large pot or deep fryer to 375°F (190°C).
4. 4.
   Dip each fish strip into the batter, shaking off any excess, and carefully place it into the hot oil.
5. 5.
   Fry the fish in batches until golden brown and crispy, about 4-5 minutes per batch.
6. 6.
   Use a slotted spoon to transfer the fish to a paper towel-lined plate to drain any excess oil.
7. 7.
   Serve the fish hot with soy sauce for dipping.

Treat your ingredients with care...

• Rice flour — Rice flour can be found in most Asian grocery stores or online. It gives the batter a light and crispy texture that is perfect for this dish.

Tips & Tricks

• Make sure the oil is hot enough before frying the fish to ensure a crispy coating.
• Serve the fish immediately after frying to maintain its crispiness.
• For a healthier version, try baking the fish in the oven instead of frying.

Serving advice

Serve the fish with a side of soy sauce for dipping and a wedge of lemon for squeezing over the top.

Presentation advice

Arrange the fish strips on a platter and garnish with chopped scallions and sesame seeds for a pop of color and flavor.