Asunción-style Fish and Chips

Ingredients

In this Asunción-style adaptation, we infuse the traditional Icelandic fish and chips with the bold flavors of Asunción cuisine. The batter is seasoned with Asunción spices, adding a unique twist to the dish. Additionally, the fries are cut into thick wedges, a popular style in Asunción, to enhance their texture and provide a heartier accompaniment to the fish. We alse have the original recipe for Icelandic Fish and Chips, so you can check it out.

• 500g (1.1 lb) white fish fillets 500g (1.1 lb) white fish fillets
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 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
• 500g (1.1 lb) potatoes, cut into thick wedges 500g (1.1 lb) potatoes, cut into thick wedges
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
2. 2.
   Gradually pour in the sparkling water while whisking until a smooth batter forms. Set aside.
3. 3.
   Heat vegetable oil in a deep pan or fryer 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 4-5 minutes on each side until golden brown and crispy. Remove from the oil and drain on a paper towel-lined plate.
5. 5.
   In a separate pan, heat vegetable oil for frying the potatoes to 180°C (350°F).
6. 6.
   Fry the potato wedges in batches until golden and crispy. Remove from the oil and drain on a paper towel-lined plate. Sprinkle with salt while still hot.
7. 7.
   Serve the Asunción-style fish and chips hot with a side of tartar sauce or your favorite dipping sauce.

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 potato wedges in cold water for 30 minutes before frying to remove excess starch and achieve crispier results.
• Sparkling water — The carbonation in sparkling water helps create a lighter and crispier batter.

Tips & Tricks

• For an extra kick of flavor, add a pinch of Asunción chili powder to the batter.
• Serve the fish and chips with a squeeze of fresh lemon juice for a refreshing citrus twist.
• If you prefer a lighter version, you can bake the fish and fries instead of frying them.
• Experiment with different dipping sauces such as chipotle mayo or garlic aioli for a unique flavor experience.
• To achieve an even crispier batter, refrigerate the coated fish fillets for 15 minutes before frying.

Serving advice

Serve the Asunción-style Fish and Chips on a large platter, garnished with fresh parsley or cilantro. Accompany it with a side of tartar sauce or your favorite dipping sauce. Add a wedge of lemon for squeezing over the fish for an extra burst of flavor.

Presentation advice

Arrange the golden fish fillets and crispy potato wedges on a rustic wooden board or a colorful plate to showcase the vibrant colors of the dish. Serve it with a side of tartar sauce in a small bowl or ramekin for an appetizing presentation.