Description
Enjoy a unique twist on the classic fish and chips with a crispy seaweed-infused batter and perfectly fried chips. This delightful homemade dish combines the umami flavor of dried seaweed with tender white fish, making it a delicious meal for any occasion.
Ingredients
Scale
- 4 large fillets of white fish (such as cod or haddock)
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon dried seaweed flakes (nori or dulse work well)
- 1 cup cold sparkling water
- Vegetable oil for frying
- 4 large potatoes (for chips)
- Salt and vinegar (for serving)
Instructions
- Gather Your Ingredients: Measure out all dry ingredients: flour, cornstarch, baking powder, sea salt, black pepper, and dried seaweed flakes.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, cornstarch, baking powder, sea salt, black pepper, and seaweed flakes until well blended.
- Add the Sparkling Water: Gradually pour in the cold sparkling water while whisking until the batter is smooth and free of lumps. It should be thick but pourable.
- Rest the Batter: Let the batter sit for 15-20 minutes to relax the gluten.
- Prepare the Fish Fillets: Pat the fish fillets dry with paper towels.
- Season the Fish: Lightly season both sides of the fish with salt and pepper.
- Peel and Cut the Potatoes: Peel the potatoes and cut them into thick chips (about 1/2 inch thick).
- Soak the Chips: Soak the cut chips in cold water for at least 30 minutes to remove excess starch.
- Dry the Chips: Drain and pat the chips dry with a clean kitchen towel.
- Heat the Oil: In a deep pot, heat vegetable oil to 325°F (160°C).
- Fry the Chips: Fry the chips in batches for 5-7 minutes until golden brown and crispy. Drain on paper towels and sprinkle with salt.
- Heat the Oil for Frying Fish: Increase the oil temperature to 350°F (175°C).
- Coat the Fish: Dip each fish fillet into the batter, allowing excess to drip off.
- Fry the Fish: Fry the battered fish in batches for 4-5 minutes on each side until golden brown and cooked through. Check for doneness by flaking with a fork.
Notes
- Ensure the oil is at the correct temperature for both frying the chips and fish to achieve the best texture.
- Serve with salt and vinegar for a classic touch.
- Prep Time: 30 minutes
- Cook Time: 20 minutes