Russian-Style Fish and Chips

Ingredients

While the original British fish and chips typically uses a beer batter for the fish and is served with thick-cut fries, this Russian-style adaptation replaces the batter with a blini crust and the fries with potato wedges. The blini crust adds a unique twist to the dish, infusing it with a Russian touch, while the potato wedges provide a heartier side option. We alse have the original recipe for Fish and Chips, so you can check it out.

• 500g (1.1 lb) white fish fillets 500g (1.1 lb) white fish fillets
• 200g (1 1/2 cups) all-purpose flour 200g (1 1/2 cups) all-purpose flour
• 2 eggs 2 eggs
• 250ml (1 cup) milk 250ml (1 cup) milk
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• Salt and pepper, to taste Salt and pepper, to taste
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 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 teaspoon paprika 1 teaspoon paprika
• Fresh dill, for garnish Fresh dill, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 18g (Saturated Fat: 3g)
• Carbohydrates: 45g (Sugars: 2g)
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large bowl, whisk together the flour, eggs, milk, baking powder, salt, and pepper to make the blini batter.
3. 3.
   Dip each fish fillet into the blini batter, ensuring it is fully coated.
4. 4.
   Heat the vegetable oil in a large skillet over medium heat. Fry the blini-coated fish fillets for 3-4 minutes on each side, until golden brown. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
5. 5.
   Meanwhile, toss the potato wedges with olive oil, paprika, salt, and pepper. Spread them out on a baking sheet and bake for 25-30 minutes, or until crispy and golden.
6. 6.
   Serve the blini-crusted fish with the potato wedges, garnished with fresh dill and accompanied by lemon wedges.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and free from any unpleasant odor. Pat them dry before dipping them into the blini batter to ensure a crispy crust.
• Potatoes — Cut the potato wedges evenly to ensure they cook uniformly. Soaking them in cold water for 10 minutes before baking can help remove excess starch and result in crispier wedges.

Tips & Tricks

• For extra flavor, add a pinch of garlic powder or dried herbs to the blini batter.
• If you prefer a lighter version, you can bake the blini-crusted fish instead of frying it. Simply place the coated fish fillets on a baking sheet lined with parchment paper and bake at 200°C (400°F) for 15-20 minutes, or until golden brown.
• Serve the fish and potato wedges with a side of tartar sauce or a dollop of sour cream for a Russian twist.

Serving advice

Serve the Russian-style fish and chips hot, with lemon wedges on the side for squeezing over the fish. Garnish with fresh dill to add a pop of color and a hint of herbaceousness.

Presentation advice

Arrange the blini-crusted fish fillets on a platter, placing the golden potato wedges alongside them. Sprinkle some chopped fresh dill over the dish for an attractive presentation. Serve with lemon wedges on the side.