Mexican-style Fish and Chips

Ingredients

This recipe replaces the traditional batter used in fish and chips with a blend of Mexican spices and cornmeal. The dish is also served with a side of salsa and guacamole, which are not typically served with fish and chips. We alse have the original recipe for Fish and Chips, so you can check it out.

• 2 lbs (900g) cod fillets, cut into 4-6 pieces 2 lbs (900g) cod fillets, cut into 4-6 pieces
• 1 cup (120g) cornmeal 1 cup (120g) cornmeal
• 1 tbsp (15g) chili powder 1 tbsp (15g) chili powder
• 1 tsp (5g) cumin 1 tsp (5g) cumin
• 1 tsp (5g) garlic powder 1 tsp (5g) garlic powder
• 1 tsp (5g) onion powder 1 tsp (5g) onion powder
• 1 tsp (5g) salt 1 tsp (5g) salt
• 1/2 tsp (2.5g) black pepper 1/2 tsp (2.5g) black pepper
• 2 eggs, beaten 2 eggs, beaten
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• Vegetable oil, for frying Vegetable oil, for frying
• 4-6 large potatoes, cut into thick fries 4-6 large potatoes, cut into thick fries
• Salt, to taste Salt, to taste
• For the salsa: For the salsa:
• 2 large tomatoes, diced 2 large tomatoes, diced
• 1/2 red onion, diced 1/2 red onion, diced
• 1 jalapeno pepper, seeded and diced 1 jalapeno pepper, seeded and diced
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• Juice of 1 lime Juice of 1 lime
• Salt, to taste Salt, to taste
• For the guacamole: For the guacamole:
• 2 ripe avocados, mashed 2 ripe avocados, mashed
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• 1/4 red onion, diced 1/4 red onion, diced
• Juice of 1 lime Juice of 1 lime
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 500 / 2092
• Fat (total, saturated): 20g / 3g
• Carbohydrates (total, sugars): 40g / 4g
• Protein: 40g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 200C (400F).
2. 2.
   In a shallow dish, mix together the cornmeal, chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
3. 3.
   In another shallow dish, whisk together the eggs and milk.
4. 4.
   Dip each piece of fish into the egg mixture, then coat in the cornmeal mixture.
5. 5.
   Heat the vegetable oil in a large skillet over medium-high heat.
6. 6.
   Fry the fish in the hot oil for 3-4 minutes per side, or until golden brown and cooked through.
7. 7.
   Remove the fish from the skillet and place on a baking sheet.
8. 8.
   Bake the fish in the preheated oven for 5-7 minutes, or until crispy.
9. 9.
   While the fish is baking, fry the potatoes in the remaining oil until golden brown and crispy.
10. 10.
    Season the fries with salt to taste.
11. 11.
    To make the salsa, mix together the tomatoes, red onion, jalapeno pepper, cilantro, lime juice, and salt in a bowl.
12. 12.
    To make the guacamole, mix together the mashed avocados, cilantro, red onion, lime juice, and salt in a bowl.
13. 13.
    Serve the fish and chips with the salsa and guacamole on the side.

Treat your ingredients with care...

• Avocado — Make sure to use ripe avocados for the guacamole. To check if an avocado is ripe, gently press on the skin. If it gives slightly, it is ready to use.
• Jalapeno pepper — If you prefer a milder salsa, remove the seeds and membranes from the jalapeno pepper before dicing.
• Cod fillets — Pat the fish dry with paper towels before dipping in the egg mixture to help the cornmeal mixture stick better.

Tips & Tricks

• To make the fish extra crispy, let it rest on a wire rack for a few minutes after frying to allow any excess oil to drain off.
• If you don't have cornmeal, you can use breadcrumbs or panko instead.
• For a healthier version, you can bake the fish instead of frying it. Simply place the coated fish on a baking sheet and bake in a preheated oven at 200C (400F) for 15-20 minutes, or until cooked through.
• You can also use sweet potatoes instead of regular potatoes for a healthier twist on the classic dish.
• If you like your fries extra crispy, soak them in cold water for 30 minutes before frying to remove excess starch.

Serving advice

Serve the fish and chips hot with the salsa and guacamole on the side. Garnish with extra cilantro and lime wedges, if desired.

Presentation advice

Arrange the fish and chips on a large platter and place the salsa and guacamole in small bowls on the side. Sprinkle with extra cilantro and serve with lime wedges.