Thai-style Fish and Chips

Ingredients

While the original British Fish and Chips is typically made with white fish like cod or haddock, Thai-style Fish and Chips incorporates Thai spices and flavors. Additionally, the traditional potato chips are replaced with spicy sweet potato fries, adding a unique twist to the dish. We alse have the original recipe for Fish and Chips, so you can check it out.

• 500g (1.1 lb) white fish fillets (such as cod or haddock) 500g (1.1 lb) white fish fillets (such as cod or haddock)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (240ml) cold sparkling water 1 cup (240ml) cold sparkling water
• Vegetable oil, for frying Vegetable oil, for frying
• 2 large sweet potatoes, cut into fries 2 large sweet potatoes, cut into fries
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon Thai red curry paste 1 teaspoon Thai red curry paste
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large bowl, whisk together the flour, cornstarch, baking powder, turmeric powder, paprika, chili powder, garlic powder, salt, and black pepper.
3. 3.
   Gradually pour in the sparkling water while whisking until a smooth batter forms.
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 for about 4-5 minutes on each side until golden and crispy. Remove and drain on paper towels.
6. 6.
   In a separate bowl, toss the sweet potato fries with vegetable oil, Thai red curry paste, paprika, and salt until well coated.
7. 7.
   Spread the fries in a single layer on a baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy and golden.
8. 8.
   Serve the Thai-style fish with the spicy sweet potato fries.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and pat them dry before dipping them into the batter for a crispier result.
• Sweet potatoes — Cut the sweet potato fries into uniform sizes to ensure even cooking. Soaking them in cold water for 30 minutes before baking can help remove excess starch and make them crispier.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the fish batter.
• Serve the Thai-style fish and spicy sweet potato fries with a side of Thai sweet chili sauce for dipping.
• If you prefer a milder flavor, reduce the amount of Thai red curry paste in the sweet potato fries.
• To make the fish and fries ahead of time, fry the fish and bake the fries separately, then reheat them in the oven before serving.
• Experiment with different Thai spices and herbs like lemongrass or kaffir lime leaves to add more complexity to the dish.

Serving advice

Serve the Thai-style Fish and Chips hot, garnished with fresh cilantro leaves and a squeeze of lime juice. Accompany it with a side of Thai sweet chili sauce for dipping.

Presentation advice

Arrange the crispy fish fillets on a platter, leaning them against a pile of the spicy sweet potato fries. Garnish with a sprinkle of chopped cilantro and serve with lime wedges on the side.