Fish and Chips with a Latin Twist

Ingredients

While the original British Fish and Chips typically uses white fish such as cod or haddock, this Latin American adaptation introduces a variety of spices and flavors to the dish. The fish is marinated in a zesty lime and garlic mixture, and the potato wedges are seasoned with Latin American spices like cumin and paprika. The result is a delicious fusion of British and Latin American culinary traditions. We alse have the original recipe for Fish and Chips, so you can check it out.

• 500g (1.1 lb) white fish fillets (such as cod or haddock) 500g (1.1 lb) white fish fillets (such as cod or haddock)
• Juice of 2 limes Juice of 2 limes
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 200g (1 ½ cups) all-purpose flour 200g (1 ½ cups) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 250ml (1 cup) cold water 250ml (1 cup) cold water
• Vegetable oil, for frying Vegetable oil, for frying
• 500g (1.1 lb) potatoes, cut into wedges 500g (1.1 lb) potatoes, cut into wedges
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon chili powder 1 teaspoon chili powder
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): Approximately 400 kcal / 1674 KJ per serving
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 25g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a shallow dish, combine the lime juice, minced garlic, cumin, paprika, salt, and pepper. Place the fish fillets in the marinade, turning to coat both sides. Let it marinate for at least 30 minutes in the refrigerator.
2. 2.
   In a large bowl, whisk together the flour, baking powder, salt, and pepper. Gradually add the cold water, whisking until a smooth batter forms.
3. 3.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
4. 4.
   In a separate bowl, toss the potato wedges with oregano, chili powder, salt, and pepper.
5. 5.
   Fry the potato wedges in batches until golden and crispy. Remove from the oil and drain on paper towels.
6. 6.
   Dip each marinated fish fillet into the batter, allowing any excess to drip off, and carefully place it into the hot oil. Fry until golden brown and cooked through, about 4-5 minutes per side. Remove from the oil and drain on paper towels.
7. 7.
   Serve the crispy fish and potato wedges with lime wedges on the side.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality for the best flavor and texture.
• Lime — Use freshly squeezed lime juice for a vibrant citrus flavor.
• Garlic — Mince the garlic finely to evenly distribute its flavor in the marinade.

Tips & Tricks

• For extra crispiness, double fry the potato wedges. Fry them once at a lower temperature (150°C / 300°F) until cooked but not golden, then remove and let them cool. Increase the oil temperature to 180°C (350°F) and fry them again until golden and crispy.
• Serve the Fish and Chips with a side of homemade salsa or guacamole for a Latin American twist.
• If you prefer a spicier flavor, add a pinch of cayenne pepper or hot chili powder to the fish marinade.

Serving advice

Serve the Pescado Frito con Papas al Estilo Latino hot, with lime wedges on the side for squeezing over the fish. Accompany it with a fresh salad or coleslaw to balance the flavors.

Presentation advice

Arrange the crispy fish fillets and potato wedges on a platter, garnishing with fresh cilantro leaves for a pop of color. Serve with lime wedges on the side for an inviting presentation.