Fish and Chips Italian Style

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.

• 500g (1 lb) firm white fish fillets, such as cod or haddock 500g (1 lb) firm white fish fillets, such as cod or haddock
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 tsp baking powder 1 tsp baking powder
• 1 tsp salt 1 tsp salt
• 1/2 tsp black pepper 1/2 tsp black pepper
• 1/2 tsp garlic powder 1/2 tsp garlic powder
• 1/2 tsp dried oregano 1/2 tsp dried oregano
• 1/2 tsp dried basil 1/2 tsp dried basil
• 1/2 tsp paprika 1/2 tsp paprika
• 1/2 cup (120ml) beer 1/2 cup (120ml) beer
• 1/2 cup (120ml) sparkling water 1/2 cup (120ml) sparkling water
• 4 large potatoes, cut into wedges 4 large potatoes, cut into wedges
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• 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

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, oregano, basil, and paprika.
3. 3.
   Gradually whisk in the beer and sparkling water until the batter is smooth.
4. 4.
   Heat the olive oil in a large skillet over medium-high heat.
5. 5.
   Dip the fish fillets in the batter, shaking off any excess, and place them in the skillet.
6. 6.
   Cook the fish for 2-3 minutes on each side, until golden brown and crispy.
7. 7.
   Remove the fish from the skillet and place it on a paper towel-lined plate to drain any excess oil.
8. 8.
   Toss the potato wedges with olive oil, salt, and pepper, and spread them out on a baking sheet.
9. 9.
   Bake the potato wedges for 20-25 minutes, until crispy and golden brown.
10. 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.