Hungarian-style Fish and Chips

Ingredients

This Hungarian-style Fish and Chips recipe uses paprika to add a spicy kick to the dish, and replaces the traditional batter with a crispy coating made from breadcrumbs and cornmeal. The potato wedges are seasoned with paprika and garlic for an extra burst of flavor. We alse have the original recipe for Fish and Chips, so you can check it out.

• 4 fillets of white fish (such as cod or haddock), skin removed 4 fillets of white fish (such as cod or haddock), skin removed
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 tbsp (30g) Hungarian paprika 2 tbsp (30g) Hungarian paprika
• 1 tsp (5g) garlic powder 1 tsp (5g) garlic powder
• 2 eggs, beaten 2 eggs, beaten
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• 1 cup (120g) cornmeal 1 cup (120g) cornmeal
• Salt and pepper, to taste Salt and pepper, to taste
• 4 large potatoes, cut into wedges 4 large potatoes, cut into wedges
• 2 tbsp (30g) olive oil 2 tbsp (30g) olive oil

Nutrition

• Calories: 450 kcal / 1884 kJ
• Fat: 12g (2g saturated)
• Carbohydrates: 57g (4g sugars)
• Protein: 28g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a shallow dish, mix together the flour, paprika, garlic powder, salt, and pepper.
3. 3.
   In another shallow dish, beat the eggs.
4. 4.
   In a third shallow dish, mix together the breadcrumbs and cornmeal.
5. 5.
   Dip each fish fillet into the flour mixture, then the beaten eggs, and finally the breadcrumb mixture, pressing the coating onto the fish to ensure it sticks.
6. 6.
   Place the coated fish fillets onto a baking sheet lined with parchment paper.
7. 7.
   In a separate bowl, toss the potato wedges with olive oil, paprika, garlic powder, salt, and pepper.
8. 8.
   Arrange the potato wedges on the same baking sheet as the fish.
9. 9.
   Bake for 20-25 minutes, or until the fish is cooked through and the potato wedges are crispy and golden brown.

Treat your ingredients with care...

• Fish — Make sure to remove the skin from the fish fillets before coating them in the breadcrumb mixture to ensure a crispy texture.
• Paprika — Use high-quality Hungarian paprika for the best flavor.
• Potatoes — Cut the potato wedges into similar sizes to ensure even cooking.

Tips & Tricks

• For an extra crispy coating, spray the fish fillets and potato wedges with cooking spray before baking.
• Serve with a side of tartar sauce or lemon wedges for added flavor.
• If you don't have Hungarian paprika, you can use regular paprika or a combination of paprika and cayenne pepper for a spicy kick.
• For a healthier version, you can bake the fish and potato wedges on a wire rack instead of directly on the baking sheet.

Serving advice

Serve the Hungarian-style Fish and Chips hot, with a side of tartar sauce or lemon wedges.

Presentation advice

Arrange the fish fillets and potato wedges on a large platter, garnished with fresh parsley or chives.