Dutch-style Fish and Chips

Ingredients

While the British version of fish and chips typically uses cod or haddock, this Dutch adaptation often incorporates local fish varieties such as plaice or sole. Additionally, the Dutch-style fish is often seasoned with a blend of spices like paprika and garlic powder, giving it a unique flavor profile. We alse have the original recipe for Fish and Chips, so you can check it out.

• 500g (1.1 lb) white fish fillets (plaice, sole, or cod) 500g (1.1 lb) white fish fillets (plaice, sole, or cod)
• 200g (7 oz) all-purpose flour 200g (7 oz) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 250ml (1 cup) beer 250ml (1 cup) beer
• Vegetable oil, for frying Vegetable oil, for frying
• 500g (1.1 lb) potatoes, cut into thick fries 500g (1.1 lb) potatoes, cut into thick fries
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large bowl, whisk together the flour, baking powder, paprika, garlic powder, salt, and black pepper.
3. 3.
   Gradually pour in the beer while whisking 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 in batches for about 4-5 minutes per side, until golden brown and crispy. Remove and drain on paper towels.
6. 6.
   In the meantime, spread the potato fries on a baking sheet and drizzle with vegetable oil. Season with salt and bake for 25-30 minutes, or until golden and crispy.
7. 7.
   Serve the Dutch-style fish and chips hot, alongside the crispy fries.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and free from any unpleasant odors. Pat them dry with a paper towel before dipping them into the batter for better adhesion.
• Potatoes — Soak the cut potato fries in cold water for 30 minutes before baking to remove excess starch and achieve crispier results.

Tips & Tricks

• For an extra crispy batter, refrigerate the fish fillets in the batter for 15 minutes before frying.
• Serve the fish and chips with traditional Dutch condiments such as mayonnaise, tartar sauce, or a tangy remoulade.
• If you prefer a lighter version, you can oven-bake the fish instead of deep-frying it. Simply place the battered fish fillets on a greased baking sheet and bake at 200°C (400°F) for 15-20 minutes, flipping halfway through.

Serving advice

Serve the Dutch-style fish and chips on a large platter, garnished with fresh parsley or lemon wedges for a pop of color and added freshness.

Presentation advice

Arrange the golden-brown fish fillets and crispy fries in an appealing manner on the plate. Consider serving them in a traditional Dutch-style cone made from parchment paper for an authentic touch.