Fish & Chip

Ingredients

Main Ingredients

• 500 grams dory or snapper fillet (cut into strips)
• 4 large potatoes (cut into thick fries)
• Cooking oil, as needed for frying

Batter

• 150 grams medium-protein wheat flour
• 50 grams cornstarch
• 200 ml ice water or cold soda water
• 1 chicken egg
• 1 tsp baking powder

Seasoning

• 1 tsp ground pepper
• 1/2 tsp SANASALZ salt
• 1 lemon (for squeezing when serving)

Directions

1. Prepare the FishCoat the fish strips with lemon juice, pepper, and SANASALZ salt. Let it sit in the fridge for 15 minutes so the seasoning soaks in and the fishy smell fades.
2. Soak the PotatoesSoak the potato strips in cold water for 20 minutes to remove excess starch. Drain and dry with paper towels for a crispier result.
3. Make the BatterCombine the flour, cornstarch, baking powder, and salt. Add the egg, then pour in the ice water gradually while stirring until the batter is thick and smooth.
4. Fry the PotatoesFry the potatoes in two stages: first over medium heat until cooked but not browned, then drain. Fry again over high heat until golden and crispy.
5. Fry the FishDip the fish into the batter until fully coated, then fry in hot oil over medium heat. Flip occasionally until both sides are golden brown.
6. DrainLift and drain on a wire rack, not paper towels, so the bottom stays crispy and doesn't get soggy from trapped steam.

Serving Suggestion

Serve Fish & Chip hot with fresh lemon juice, tartar sauce, and a light sprinkle of SANASALZ salt. Great alongside pickled cucumber to balance out the savory flavor.