Taiwanese-style Crispy Fish and Chips

Ingredients

While the original British Fish and Chips is typically made with cod or haddock, this Taiwanese adaptation uses a local white fish such as tilapia or sea bass. The batter is also slightly different, incorporating rice flour for an extra crispy texture. Additionally, the dish is served with pickled vegetables and a spicy chili sauce to add a unique Taiwanese twist. We alse have the original recipe for Fish and Chips, so you can check it out.

• 500g (1.1 lb) white fish fillets (tilapia or sea bass) 500g (1.1 lb) white fish fillets (tilapia or sea bass)
• 150g (1 cup) all-purpose flour 150g (1 cup) all-purpose flour
• 50g (1/4 cup) rice flour 50g (1/4 cup) rice flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 240ml (1 cup) cold sparkling water 240ml (1 cup) cold sparkling water
• Vegetable oil, for frying Vegetable oil, for frying
• 2 large potatoes, cut into thick fries 2 large potatoes, cut into thick fries
• Salt, to taste Salt, to taste
• Pickled vegetables, for serving Pickled vegetables, for serving
• Spicy chili sauce, for serving Spicy chili sauce, for serving

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 15g (Saturated Fat: 2g)
• Carbohydrates: 55g (Sugar: 2g)
• Protein: 25g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large bowl, whisk together the all-purpose flour, rice flour, baking powder, salt, and white pepper.
3. 3.
   Gradually pour in the sparkling water while whisking until a smooth batter forms. Set aside.
4. 4.
   Heat vegetable oil in a deep fryer or large pot to 180°C (350°F).
5. 5.
   Dip each fish fillet into the batter, allowing any excess to drip off, and carefully place it into the hot oil. Fry the fish in batches for about 4-5 minutes on each side until golden brown and crispy. Remove from the oil and drain on a paper towel-lined plate.
6. 6.
   While the fish is frying, spread the potato fries on a baking sheet and drizzle with vegetable oil. Season with salt and bake for 25-30 minutes until golden and crispy.
7. 7.
   Serve the crispy fish and chips with pickled vegetables and a side of spicy chili sauce.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and free from any unpleasant odor. Pat them dry with a paper towel before dipping them into the batter for better adhesion.
• Rice flour — The addition of rice flour in the batter gives the fish an extra crispy texture. If you can't find rice flour, you can substitute it with cornstarch.
• Pickled vegetables — Feel free to use a variety of pickled vegetables such as daikon radish, carrots, and cucumber. They add a refreshing and tangy element to the dish.

Tips & Tricks

• For an extra crispy batter, refrigerate the fish fillets for 15-20 minutes after dipping them in the batter. This helps the batter adhere better and results in a lighter texture.
• Serve the fish and chips immediately after frying to maintain their crispiness.
• If you prefer a milder flavor, you can adjust the spiciness of the chili sauce by adding less or omitting it altogether.
• Feel free to experiment with different types of white fish depending on your preference and availability.
• To make the dish more Taiwanese-inspired, you can sprinkle some chopped fresh cilantro on top before serving.

Serving advice

Serve the Taiwanese-style Crispy Fish and Chips hot and fresh. Place the fish fillets on a platter alongside the crispy potato fries. Garnish with a sprinkle of chopped cilantro for added freshness. Serve the pickled vegetables and spicy chili sauce on the side for dipping and drizzling. Enjoy this delightful fusion dish with friends and family.

Presentation advice

To make the dish visually appealing, arrange the golden crispy fish fillets on one side of the plate and the crispy potato fries on the other side. Place a small bowl of pickled vegetables in the center and drizzle the spicy chili sauce over the fish fillets. Garnish with a sprig of fresh cilantro for a pop of color.