Cuban-Style Fish and Chips

Ingredients

While the British version of Fish and Chips traditionally uses cod or haddock, this Cuban adaptation incorporates locally available fish such as snapper or grouper. The seasoning is also influenced by Cuban flavors, adding a hint of spice and tanginess to the dish. Instead of regular potato fries, yuca fries are used to give it a distinct Cuban twist. We alse have the original recipe for Fish and Chips, so you can check it out.

• 500g (1.1 lb) fresh snapper or grouper fillets 500g (1.1 lb) fresh snapper or grouper 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
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (240ml) milk 1 cup (240ml) milk
• 2 large eggs 2 large eggs
• Vegetable oil, for frying Vegetable oil, for frying
• 500g (1.1 lb) yuca, peeled and cut into fries 500g (1.1 lb) yuca, peeled and cut into fries
• Salt, to taste Salt, to taste
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 30g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a shallow dish, combine the flour, paprika, garlic powder, cayenne pepper, salt, and black pepper.
3. 3.
   In another dish, whisk together the milk and eggs.
4. 4.
   Dip each fish fillet into the flour mixture, coating it evenly, then dip it into the milk and egg mixture.
5. 5.
   Heat vegetable oil in a large skillet over medium-high heat.
6. 6.
   Fry the fish fillets until golden brown and crispy, about 3-4 minutes per side. Transfer to a baking sheet and keep warm in the oven.
7. 7.
   In a separate pot, heat vegetable oil for frying the yuca fries.
8. 8.
   Fry the yuca fries until golden brown and crispy, about 5-6 minutes. Remove from the oil and drain on paper towels. Sprinkle with salt.
9. 9.
   Serve the Cuban-style fish and yuca fries with lime wedges on the side.

Treat your ingredients with care...

• Snapper or grouper fillets — Ensure the fish fillets are fresh and free from any unpleasant odor. If unavailable, you can substitute with other firm white fish such as tilapia or cod.
• Yuca — Make sure to peel the yuca thoroughly, removing the tough outer skin. After cutting into fries, rinse them well to remove any excess starch before frying.

Tips & Tricks

• For extra flavor, marinate the fish fillets in a mixture of lime juice, garlic, and spices for 30 minutes before coating and frying.
• To achieve a crispier texture, you can double-coat the fish fillets by repeating the dipping process in the flour and milk mixture.
• Serve the fish and yuca fries with a side of homemade Cuban-style tartar sauce or a spicy aioli for dipping.

Serving advice

Serve the Cuban-style fish and yuca fries hot, garnished with fresh cilantro or parsley. Accompany the dish with lime wedges for squeezing over the fish and adding a tangy kick.

Presentation advice

Arrange the golden-brown fish fillets on a platter, placing the yuca fries alongside them. Garnish with lime wedges and fresh herbs for a vibrant and appetizing presentation.