RECIPE: Fish ‘N’ Chips 3 – 2 – 1

This is one of the best and easiest Fish ‘N’ Chips recipe ever. The secret lies with the Batter. Many times the Batter is too heavy, too thick, soaky, falls off, etc. With the 3 – 2 – 1 ratio rule you will always have the perfect Batter. 3 parts self-raising flour, 2 parts plain flour, 1 part corn flour, 1/2 water 1/2 beer and some canola oil. The oil will make the Batter crispy. It is important that the Batter is mixed well (consistency of a pancake batter) and cooled down in the fridge before battering the fish fillets. In addition the deep frying oil (canola) needs to be at the right temperature (180 C) in order to get the right result. Do not overload the pot, just deep fry one / two filets at a time.

Follow my step-step recipe below:

Quantity – PORT: 4   

Preparation time: 10-15 minutes | Cooking time: 5-6 minutes 

Difficulty: Intermediate          

INGREDIENTS

QUANTITY       UNIT         PRODUCE

4 x 170GR        GR            Fresh Barramundi fillets (skin off / no bones) cut into 3cm thick strips

               As needed          Sea salt flakes (Maldon)

               As needed          Pepper white ground

3-5                    ML            Worcestershire sauce

3                       ML            Lemon juice fresh

               Some                  Plain flour

               As needed          Canola oil (deep frying)

4                       PC            Lemon wedges (fresh)

BATTER 3-2-1

80                     GR            Self-raising flour

40                     GR            Plan flour

20                     GR            Corn flour

100                   ML            Beer (add more if required)

100                   ML            Water (add more if required)

30                     ML            Canola oil

TARTAR SAUCE

120                   ML            Mayonnaise (Thommy)

10                     GR            Cornichons finely chopped

5                       GR            Capers finely chopped

2                       GR            Anchovy fillets finely chopped

5                       GR            Garlic fresh finely chopped

20                     GR            Flat parsley finely chopped

½                      PC            Boiled egg finely chopped

5                       ML            Lemon juice fresh

               As needed          Olive oil extra virgin

               To taste               Sea salt flakes (Maldon)

               To taste               Black pepper from pepper mill

MISE EN PLACE | PREPARATION:

BATTER

1. Add self-raising flour, plain flour and cornflour into a mixing bowl
2. Add beer, water and canola oil
3. Mix well, rest (cool down) in fridge

FISH

1. Marinate fish fillets (pieces) with Worcestershire sauce and lemon juice, set aside

TARTAR SAUCE

1. Add Mayonnaise, cornichons, capers, anchovy fillets, flat parsley, boiled egg, lemon juice, olive oil (extra virgin) in a mixing bowl.
2. Mix well and season with sea salt flakes and black pepper from the peppermill, set aside

COOKING

1. Heat up Canola oil in a deep saucepan (needs to reach 180 C)
2. Season marinated fish fillets with sea salt flakes and pepper white ground
3. Slightly dust fish fillets with plain flour and put through the batter
4. Put into hot oil and deep fry till golden brown (5-6 minutes)
5. Take out with a spider and drain off excessive oil (put on a kitchen paper towel)

PLATING

1. Arrange deep fried fish fillets on the plate, add chips (use fresh or frozen – baked in oven)
2. Serve Tartar sauce in a dip dish
3. Garnish with a fresh lemon wedge

EQUIPMENT / TOOLS required:

1. Mixing bowls       2. Whisk              3. Cutting board (blue for fish)              4. Chef’s knife     5. Deep saucepan (pot)     6. Thermometer (talking)       7. Spider              8. Kitchen paper towel

REMARKS | COMMENTS | SUGGESTIONS:

1. Barramundi fillets can be replaced by Whiting fillets, Ling fish fillets or Snapper fillets
2. Goes well with a glass of Pinot Gris, Sauvignon Blanc or Riesling

Bon Appetite

Martin – Chef and Guide Dog User