Fish and Chips

Ingredients

While the British version of Fish and Chips typically uses cod or haddock, we will be using locally sourced Baltic Sea fish such as perch or pike. Additionally, we will be incorporating Latvian flavors by serving the fish with a side of dill-infused potato wedges and a tangy beetroot and horseradish sauce. We alse have the original recipe for Fish and Chips, so you can check it out.

• 500g (1.1 lb) Baltic Sea fish fillets (perch or pike) 500g (1.1 lb) Baltic Sea fish fillets (perch or pike)
• 200g (1 ½ cups) all-purpose flour 200g (1 ½ cups) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon salt 1 teaspoon salt
• 250ml (1 cup) sparkling water 250ml (1 cup) sparkling 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
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• Salt and pepper, to taste Salt and pepper, to taste
• 200g (7 oz) beetroot, grated 200g (7 oz) beetroot, grated
• 4 tablespoons Greek yogurt 4 tablespoons Greek yogurt
• 2 tablespoons horseradish 2 tablespoons horseradish
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 15g (Saturated Fat: 2g)
• Carbohydrates: 50g (Sugars: 5g)
• Protein: 30g
• Fiber: 5g
• 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, and salt. Gradually add the sparkling water while whisking until a smooth batter forms.
3. 3.
   Heat vegetable oil in a deep fryer or large pot to 180°C (350°F).
4. 4.
   Dip each fish fillet into the batter, allowing any excess to drip off, and carefully place it into the hot oil. Fry the fish for 4-5 minutes on each side until golden and crispy. Remove from the oil and drain on paper towels.
5. 5.
   In a separate baking tray, toss the potato wedges with olive oil, chopped dill, salt, and pepper. Bake in the preheated oven for 25-30 minutes until golden and crispy.
6. 6.
   In a small bowl, combine the grated beetroot, Greek yogurt, horseradish, lemon juice, salt, and pepper. Mix well to create the beetroot and horseradish sauce.
7. 7.
   Serve the crispy fish fillets alongside the dill-infused potato wedges and a generous dollop of the beetroot and horseradish sauce.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and free from any bones. Pat them dry before dipping into the batter for a crispier coating.
• Potatoes — Leave the skin on the potatoes for added texture and flavor. Cut them into evenly sized wedges to ensure even cooking.
• Beetroot — Use gloves when grating the beetroot to avoid staining your hands. Adjust the amount of horseradish according to your desired level of spiciness.

Tips & Tricks

• For an extra crispy batter, refrigerate the fish fillets for 15 minutes after dipping them in the batter.
• Serve the fish and chips with a squeeze of fresh lemon juice for a burst of citrus flavor.
• If you prefer a milder sauce, reduce the amount of horseradish or omit it altogether.
• Experiment with different types of Baltic Sea fish for a unique flavor experience.
• If you don't have sparkling water, you can use beer as a substitute for the batter.

Serving advice

Serve the Latvian Style Fish and Chips hot, straight from the fryer, alongside the dill-infused potato wedges and a generous portion of the beetroot and horseradish sauce. Garnish with fresh dill sprigs for an added touch of freshness.

Presentation advice

Arrange the crispy fish fillets and potato wedges on a platter, with the beetroot and horseradish sauce served in a small bowl on the side. Add a pop of color by garnishing the dish with a sprinkle of chopped fresh dill and a few beetroot slices.