Skate Fish with Crispy Potato Wedges

Ingredients

• 4 skate fish fillets (400g / 14oz) 4 skate fish fillets (400g / 14oz)
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 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
• 4 large potatoes, cut into wedges 4 large potatoes, cut into wedges
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon salt 1/2 teaspoon salt
• Tartar sauce, for serving Tartar sauce, for serving
• Mushy peas, for serving Mushy peas, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 55g, 3g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large bowl, whisk together the flour, baking powder, paprika, 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 pan or fryer to 180°C (350°F).
5. 5.
   Dip each skate fish fillet into the batter, allowing any excess to drip off, and carefully place it into the hot oil. Fry for 4-5 minutes on each side until golden brown and crispy. Remove and drain on a paper towel-lined plate.
6. 6.
   In a separate bowl, toss the potato wedges with olive oil, dried rosemary, dried thyme, and salt until evenly coated.
7. 7.
   Spread the seasoned potato wedges on a baking sheet and bake for 25-30 minutes until golden and crispy.
8. 8.
   Serve the crispy skate fish fillets and potato wedges with tartar sauce and mushy peas on the side.

Treat your ingredients with care...

• Skate fish fillets — Ensure the fish fillets are fresh and free from any unpleasant odor. If skate fish is not available, you can substitute it with other white fish fillets such as cod or haddock.
• Sparkling water — The carbonation in sparkling water helps create a lighter and crispier batter. Make sure the water is cold for the best results.
• Potatoes — Choose starchy potatoes like Russet or Maris Piper for the wedges, as they become wonderfully crispy on the outside while remaining fluffy on the inside.
• Tartar sauce — You can prepare homemade tartar sauce by combining mayonnaise, chopped pickles, capers, lemon juice, and a pinch of salt and pepper. Adjust the ingredients to suit your taste preferences.
• Mushy peas — To make mushy peas, cook green peas until soft, then mash them with a fork or blend them until smooth. Season with salt, pepper, and a knob of butter for added richness.

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.
• To prevent the potato wedges from sticking to the baking sheet, make sure to spread them in a single layer without overcrowding.
• If you prefer a spicier kick, add a pinch of cayenne pepper or chili powder to the batter mixture.
• Serve the fish and chips immediately after frying to maintain their crispiness.
• Experiment with different dipping sauces like aioli or curry sauce for a unique twist.

Serving advice

Serve the Skate Fish with Crispy Potato Wedges on a large platter, garnished with fresh parsley or lemon wedges for a pop of color. Accompany the dish with tartar sauce and a side of mushy peas. It pairs perfectly with a refreshing pint of beer or a glass of chilled white wine.

Presentation advice

Arrange the golden-brown fish fillets and crispy potato wedges in an appealing manner on the plate. Consider using a newspaper-style parchment paper as a liner for a traditional touch. Add a small ramekin of tartar sauce and a side of mushy peas to complete the presentation. Sprinkle some chopped parsley over the dish for an elegant finishing touch.