Fish and Chips

Ingredients

While the original British Fish and Chips is known for its simplicity and hearty nature, our Nouvelle Cuisine adaptation focuses on enhancing the flavors and elevating the presentation. We use high-quality ingredients, delicate seasoning, and a lighter cooking technique to create a more refined and elegant dish. We alse have the original recipe for Fish and Chips, so you can check it out.

• 4 fillets of fresh white fish (such as cod or haddock) 4 fillets of fresh white fish (such as cod or haddock)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (120ml) sparkling water 1/2 cup (120ml) sparkling water
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying
• 4 large potatoes, cut into thin matchstick fries 4 large potatoes, cut into thin matchstick fries
• 1 tablespoon olive oil 1 tablespoon olive oil
• Sea salt flakes Sea salt flakes
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

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

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a mixing bowl, combine the flour, sparkling water, baking powder, salt, and pepper. Whisk until smooth and let the batter rest for 10 minutes.
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 3-4 minutes on each side until golden and crispy. Remove and drain on paper towels.
5. 5.
   Toss the cut potatoes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and bake for 20-25 minutes until golden and crispy.
6. 6.
   Season the fish and chips with sea salt flakes and garnish with fresh parsley.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality for the best flavor and texture.
• Potatoes — Soak the cut potatoes in cold water for 30 minutes before baking to remove excess starch and achieve crispier fries.

Tips & Tricks

• For an extra touch of elegance, serve the fish and chips on individual plates lined with parchment paper.
• Experiment with different types of white fish, such as halibut or sea bass, to vary the flavors and textures.
• Add a squeeze of lemon juice over the fish before serving to enhance the flavors.
• Serve the fish and chips with a side of homemade tartar sauce or aioli for a gourmet twist.
• To achieve a lighter and crispier batter, use sparkling water instead of still water.

Serving advice

Serve the Nouvelle Cuisine Fish and Chips as a main course, accompanied by a fresh green salad or steamed vegetables. Garnish with a lemon wedge for an extra burst of citrus flavor.

Presentation advice

Arrange the golden-brown fish fillets on one side of the plate, leaning against a stack of crispy matchstick fries. Sprinkle sea salt flakes over the dish and garnish with a sprig of fresh parsley. Serve with elegance and attention to detail.