
Recipe
Fish and Chips Italian Style
Fritto Misto di Pesce
4.7 out of 5
Italian cuisine is known for its fresh ingredients and simple yet flavorful dishes. This Italian twist on the classic British dish of Fish and Chips is no exception. The crispy fried fish is served with a side of crispy potato wedges and a zesty lemon aioli, making it a perfect dish for a casual dinner or a special occasion.
Metadata
Preparation time
20 minutes
Cooking time
30 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Pescatarian, Dairy-free, Nut-free, Soy-free, Low-carb
Allergens
Fish, Wheat
Not suitable for
Vegetarian, Vegan, Gluten-free, Paleo, Keto
Ingredients
This Italian version of Fish and Chips uses a different batter and seasoning for the fish, and replaces the traditional thick-cut fries with crispy potato wedges. The lemon aioli adds a tangy twist to the dish. We alse have the original recipe for Fish and Chips, so you can check it out.
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500g (1 lb) firm white fish fillets, such as cod or haddock 500g (1 lb) firm white fish fillets, such as cod or haddock
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1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
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1 tsp baking powder 1 tsp baking powder
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1 tsp salt 1 tsp salt
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1/2 tsp black pepper 1/2 tsp black pepper
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1/2 tsp garlic powder 1/2 tsp garlic powder
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1/2 tsp dried oregano 1/2 tsp dried oregano
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1/2 tsp dried basil 1/2 tsp dried basil
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1/2 tsp paprika 1/2 tsp paprika
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1/2 cup (120ml) beer 1/2 cup (120ml) beer
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1/2 cup (120ml) sparkling water 1/2 cup (120ml) sparkling water
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4 large potatoes, cut into wedges 4 large potatoes, cut into wedges
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1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
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Salt and pepper, to taste Salt and pepper, to taste
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Lemon wedges, for serving Lemon wedges, for serving
Nutrition
- Calories: 450 kcal / 1884 KJ
- Fat: 18g (3g saturated)
- Carbohydrates: 44g (3g sugars)
- Protein: 28g
- Fiber: 4g
- Salt: 1.5g
Preparation
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1.Preheat the oven to 200°C (400°F).
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2.In a large bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, oregano, basil, and paprika.
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3.Gradually whisk in the beer and sparkling water until the batter is smooth.
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4.Heat the olive oil in a large skillet over medium-high heat.
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5.Dip the fish fillets in the batter, shaking off any excess, and place them in the skillet.
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6.Cook the fish for 2-3 minutes on each side, until golden brown and crispy.
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7.Remove the fish from the skillet and place it on a paper towel-lined plate to drain any excess oil.
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8.Toss the potato wedges with olive oil, salt, and pepper, and spread them out on a baking sheet.
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9.Bake the potato wedges for 20-25 minutes, until crispy and golden brown.
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10.Serve the fish and potato wedges with lemon wedges and lemon aioli.
Treat your ingredients with care...
- Fish — Use fresh, firm white fish fillets for the best results.
- Potatoes — Cut the potatoes into evenly sized wedges to ensure they cook evenly.
Tips & Tricks
- For a lighter batter, use sparkling water instead of beer.
- To make the lemon aioli, mix together mayonnaise, lemon juice, and minced garlic.
- For a healthier version, bake the fish instead of frying it.
Serving advice
Serve the Fish and Chips Italian Style hot, with a side of lemon aioli and a wedge of lemon.
Presentation advice
Arrange the fish and potato wedges on a platter, and garnish with fresh herbs such as parsley or basil.
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