Crispy Kiwi Fish and Chips

Ingredients

• 500g (1.1 lb) white fish fillets 500g (1.1 lb) white fish fillets
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 cup (240ml) sparkling water 1 cup (240ml) sparkling water
• Salt, to taste Salt, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• 500g (1.1 lb) potatoes, cut into thick slices 500g (1.1 lb) potatoes, cut into thick slices
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 55g, 2g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the vegetable oil in a deep fryer or large pot to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the flour, baking powder, and a pinch of salt.
3. 3.
   Gradually add the sparkling water to the dry ingredients, whisking until a smooth batter forms.
4. 4.
   Dip each fish fillet into the batter, allowing any excess to drip off.
5. 5.
   Carefully place the battered fish fillets into the hot oil and fry for 4-5 minutes, or until golden brown and crispy. Remove from the oil and drain on a paper towel-lined plate.
6. 6.
   In a separate pot, fry the potato slices in batches until they turn golden and crispy. Remove from the oil and drain on a paper towel-lined plate.
7. 7.
   Sprinkle the fish and chips with salt and serve hot with lemon wedges.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and of high quality. Pat them dry before dipping them into the batter to ensure the batter adheres well.
• Sparkling water — The carbonation in sparkling water helps create a lighter batter. Make sure the sparkling water is cold for best results.
• Potatoes — Soaking the potato slices in water helps remove excess starch, resulting in crispier chips. Dry them thoroughly before frying to prevent oil splatters.

Tips & Tricks

• For an extra crispy batter, refrigerate the batter for 30 minutes before using.
• Serve the fish and chips immediately after frying to maintain their crispiness.
• Experiment with different types of fish, such as snapper or hoki, for a variety of flavors.
• Add a pinch of paprika or cayenne pepper to the batter for a subtle kick of heat.
• If you prefer a healthier version, you can bake the fish and chips in the oven instead of frying them.

Serving advice

Serve the Crispy Kiwi Fish and Chips on a large platter lined with parchment paper for a rustic presentation. Accompany it with tartare sauce, tomato sauce, or malt vinegar for dipping. Garnish with fresh parsley or dill for a pop of color.

Presentation advice

To elevate the presentation, serve the fish fillets upright in a small wire basket lined with newspaper or checkered wax paper. Place the chips in a separate container or cone made from parchment paper. Add a sprig of fresh herbs, such as rosemary or thyme, for a touch of elegance.