NZ
New Zealand
Featured recipe
Oceania
NZ
Flaky white fish in a light crisp batter served with thick golden chips and lemon.
25 min
35 min
4 servings
Medium
1 hr
1 1/2 lb (680 g) russet potatoes 1 1/2 lb (680 g) firm white fish 1 cup (120 g) all purpose flour 1/4 cup (30 g) flour for dusting 1/4 cup (30 g) cornstarch 1 tsp baking powder 1 tsp salt 1/2 tsp black pepper 1 cup (240 ml) cold sparkling water 6 cups (1.4 L) neutral oil 1 lemon
1. Cut potatoes into thick chips, rinse, and dry well. 2. Heat oil to 325°F (165°C). 3. Fry chips for 5 to 6 minutes until tender but pale. Drain. 4. Raise oil to 375°F (190°C). 5. Season fish with half the salt and the pepper. 6. Whisk flour, cornstarch, baking powder, remaining salt, and sparkling water. 7. Dust fish with extra flour and dip in batter. 8. Fry fish for 4 to 6 minutes until crisp and cooked through. 9. Fry chips again for 2 to 3 minutes until golden. 10. Season and serve with lemon.
SCHNAX TIP
Keep the sparkling water very cold and do not overmix the batter.