Fish and Chips

Ingredients

While the British version of Fish and Chips typically uses cod or haddock, the Spanish adaptation often incorporates local fish varieties such as merluza (hake) or bacalao (salted cod). Additionally, the Spanish version may include a sprinkle of paprika or a squeeze of lemon juice for added flavor. We alse have the original recipe for Fish and Chips, so you can check it out.

• 500g (1.1 lb) white fish fillets (merluza or bacalao) 500g (1.1 lb) white fish fillets (merluza or bacalao)
• 200g (7 oz) all-purpose flour 200g (7 oz) all-purpose flour
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• 300g (10.5 oz) potatoes, cut into thick fries 300g (10.5 oz) potatoes, cut into thick fries
• Vegetable oil, for frying Vegetable oil, for frying
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 20g (Saturated Fat: 2g)
• Carbohydrates: 40g (Sugars: 2g)
• Protein: 30g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, mix the flour, paprika, salt, and pepper.
2. 2.
   Dredge the fish fillets in the flour mixture, ensuring they are evenly coated.
3. 3.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
4. 4.
   Fry the potatoes in batches until golden and crispy. Remove and drain on paper towels.
5. 5.
   Fry the fish fillets for 3-4 minutes on each side until golden brown and cooked through. Drain on paper towels.
6. 6.
   Serve the Pescado y Patatas Fritas with a sprinkle of salt, lemon wedges, and a side of aioli or salsa brava.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and free from any bones. Pat them dry before coating with the flour mixture to achieve a crispy texture.
• Potatoes — Soak the cut potatoes in cold water for 30 minutes before frying to remove excess starch and achieve a crispier result.
• Paprika — Use a good quality Spanish paprika for an authentic flavor.
• Lemon — Squeeze fresh lemon juice over the fish and chips just before serving to enhance the taste.

Tips & Tricks

• For an extra crispy coating, you can double-dip the fish fillets in the flour mixture before frying.
• Serve the Pescado y Patatas Fritas immediately after frying to maintain the crunchiness.
• If you prefer a lighter version, you can bake the fish and potatoes in the oven instead of frying them.
• Experiment with different dipping sauces such as romesco or garlic aioli for a Spanish twist.
• Serve the dish with a fresh green salad to add a refreshing element to the meal.

Serving advice

Pescado y Patatas Fritas is best served hot and crispy. Arrange the fried fish fillets and golden fries on a platter, garnish with lemon wedges, and serve with a side of aioli or salsa brava for dipping.

Presentation advice

To elevate the presentation, serve the Pescado y Patatas Fritas on a wooden board or a rustic plate. Sprinkle some chopped parsley or fresh herbs over the dish for a pop of color. Accompany it with a small bowl of aioli or salsa brava placed in the center of the platter.