Fish and Chips – the world classic with a little twist in it. It is easy, stunning and incredible tasty.
I like to prepare the fish in a very delicate beer batter. If you follow my instructions and put some love in it, this Fish and Chips is going to work out every time. Beautiful fish bites can be served as a snack just like that or with homemade chips or baked oven fries.
Mango Mayonnaise is a beautiful sweet and spicy alternative to the classics we know. You can use it as a dip to any kind of fish or seafood, preferably fried shrimp. More more inspiration check out My Asparagus Specials. Yummy!
Total Time: 45 minutes + 30 minutes chill for the batter
100g of plain flour, sifted
A pinch of sea salt
3 tablespoons of olive oil + approximately 2dl for frying
150ml of lager beer
1 egg white, whisked to snow peaks
2 big slices of ripe mango, finely chopped
½ cup of good quality whole egg mayonnaise
Juice form ½ of lemon
1 red chili, finely chopped
½ teaspoon of dried chili
1kg of potatoes, washed, peeled and sliced
Sea salt, smoked paprika powder, vinegar
400g of white fish skinless filet (I used Nile Perch, but you can do any kind of white and boneless fish e.g. Pangasius, Cod Fish, Halibut, Mahi Mahi etc.), washed, cleaned, drained and chopped into cubes
Few drops of Worcestershire Sauce
Few drops of juice from lemon
In a small mixing bowl place flour with salt, oil and beer. Mix it well and let it rest in a cold place for at least 30 minutes.
Prepare the mayo by mixing all ingredients in a small serving bowl, leaving few mango to finish. Let it cool down in the fridge until serving. Just before that, sprinkle with the remaining mango over the top.
Season the pieces of fish with sea salt and sprinkle them with Worcestershire Sauce and lemon juice.
Whisk the egg white to snow peaks and stir it gently into the batter. Place all pieces of fish in the mix and mix with a spoon, so they are all nicely coated.
Pour in a good amount of olive oil into a wok or deep-frying pan and fry the fish bites 5 minutes from each side until nicely golden (depends on size, you can nicely see it coming).
Before the last bunch, place potatoes in the oven and bake for about 20 minutes.
Meanwhile, prepare the potatoes. Deep-fry them in a large frying pan filled with olive oil. Start frying during the last bunch of the fish.
You can also bake the potatoes in the oven as per my Dutch Bulgarian Snack Recipe.
When the fries are ready and the fish bites are nicely set, sprinkle the fries with some sea salt, smoked paprika powder and vinegar. Serve with the mango mayo, homemade ketchup or anything you like on side. Enjoy with a glass of beer or wine!
Makes 3 serves.