Fried fish with handcut chips

Doing it old-school, with popping hot oil, always tastes better. Here's how to deep-fry fish and real potato chips at home.

Serves: 4


1 cup soda water
1 cup flour
1 beaten free-range egg
salt and pepper
4 (cut into chunks) large potatoes
4 x 200g portions of firm white fish, like hake
vegetable oil


Mix soda water, flour, egg and salt and pepper in a bowl. Parboil potatoes in salted water for about 5 minutes, until tender. Drain and pat dry with a paper towel before deep-frying in batches for about 5 minutes, until golden and cooked through. Coat fish in the batter and deep-fry in hot oil for 2-3 minutes, until golden and crunchy. Remove fish and chips from hot oil with a slotted spoon and drain on kitchen roll to keep them crispy. Sprinkle with flaked sea salt and serve with a squeeze of lemon.

Recipe by Hannah Lewry, courtesy City Press iMagazine.

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