I love eating fish and chips, but I’ve never done them myself. The idea of frying anything puts me right off as I foresee grease everywhere and cleaning oil off the stove, kitchen walls and counter tops is hardly my idea of fun. So frying is definitely outside of my comfort zone and lo and behold, I was given a recipe by Sefie that was well and truly outside of my comfort zone.
No matter, I was game to try it out anyways and brave my fears of frying.
I don’t really have a recipe for the fish as I went with my instincts and kinda copied what the Masterchef boys were doing when they were doing Fish and Chips.
I sliced up a few pieces of Flake, making sure there were no bones in them and reserving the bones and the smaller pieces of fish for Teochew fish porridge later on. Beat up an egg and then rolled the fish in them before covering the pieces of flake with Panko breadcrumbs for that extra crunch. I personally would have loved grilled fish but the housemate cannot eat any meat that bears any semblance to meat so I had to cover it up in some manner. (Yes, the housemate is weird.)
The chips were not done in a pan of oil as I was used to. Instead I was instructed to try Oven Fried Chips
Oven Fried Chips
1. Pre-heat the oven to 200C, and put a fair amount of oil in a roasting pan. Put the oil and pan into the oven to heat up.
2. While this is happening, you need to par-boil the potatoes. Cut your potatoes into desired shapes and boil in hot water for 8-10 minutes until
they’re “not quite soft” (ie: undercooked). Drain well and blot off excess water.
3. Season with salt and pepper, and VERY CAREFULLY take the pan out of the oven, add the potatoes and more oil to coat. The oil should be hot enough that the potatoes actually start to fry in the pan.
4. Put the potatoes back into the oven and bake for another 20-35 minutes until golden and crispy. Drain chips on paper towel.
And the result?
The chips were overcooked, unfortunately. I didn’t manage to get a good grasp on the timing thus resulting in a bunch of dry looking chips. They were still fluffy on the inside, but on the outside they are not much to look at. I’m not so sure I’m fond of chips done these way so I will probably go back to pan frying them the next time I do chips. At least that way I can keep an eye on them and make sure they are doing alright! I also seasoned my chips with thyme and rosemary. It makes for some incredibly tasty and fragrant chips!
The fish on the other hand came out beautifully. A beautiful crunch due to the panko bread crumbs and not crazily puffy since it wasn’t beer battered. Yum!
I’ll be the first to admit that this will probably be the last time I do fish and chips at home, unless I have friends who specifically ask for them. No, beg for them. At which I’ll probably point them to our nearest fish and chippery and make a night of it. While I am a fan of challenges, fish and chips at home just doesn’t seem to have the same rewarding sense of achievement like other dishes do. Still, it was a fun experience and I’m glad I’ve done it now for now I can safely say that the next time the Fish and Chips urge hits, I’m going straight out!
Do you cook Fish and Chips at home, or do you prefer to go out?