FISH AND CHIPS (ALMOST LIKE LONG JOHN SILVER'S)

By That Bloody Botak

FISH AND CHIPS



I've always loved fish and chips. When Long John Silver's was here, that was my go to fast food. Forget about burgers, fried chicken or pizza, fish and chips was a no brainer. Unfortunately, they're gone and good fish and chips is hard to come by, so I tried making it on my own. This is the one with the best crust, nice and crispy, even when it's been left out for about 30mins! So, less talk and let's make our own!


Ingredients

A piece of fish, I use tilapia, I can use any boneless fish fillet

3 tablespoons rice flour

3 tablespoons wheat flour

1 teaspoon baking powder

Some pepper

Some salt

Some Cajun spice powder

Some french fries


Method




Season the fish fillet with Cajun spice




Coat it with flour, dust off all the  excess and let it sit for about 10mins or till the flour coating is dry like 👆👆👆

Mix both the flours, salt, pepper and baking powder and add water to it gradually, turning it into a batter. The better shouldn't be too runny, and not too thick too

Heat up a pan with enough oil to just about cover the fish. How to know when the oil is hot? Put a drop or two of batter into the oil. If it bubbles up and rises immediately, the oil's hot enuf. If it's smoking, it's too hot

When the flour coated fish is dry, dip it in the batter, let the excess batter drip off and put it in the pan

Fry the fish till it turns golden brown, turning it every couple of minutes




When the fish looks like 👇👇👇, it's done! Let the oil drain off the fish before plating it.




Now fry up some fries to go with the fish and you've got your fish and chips! Easy as that! The fish will remain crispy for at least 15mins, so u can clean up the kitchen before digging in to one of the best fish and chips you'll have!

So try to make this, it's easy to make and you won't want to buy fish and chips again!

Enjoy, everyone, and stay safe!
These recipes are good for those who want to cook for one or two without going all out but still wanting to enjoy good food. Simple to prepare and tasty food every time!

Comments

Post a Comment

Popular posts from this blog

CHAR SIU

By That Bloody Botak
Image
  CHAR SIU Now, just look at thise yummulicious goodness! Yes, it can be made at home too! In your oven toaster! you read it right! Oven toaster! That's how I make my char siu for one! The secret is all in the marinade, and I normally make enuf to marinade at least 1kg of meat, but after making the marinade, cook it for a while, till it boils and all the sugar is melted and it can be kept for months in the fridge. If u need to use it in small portions, follow the method below. Good enuf for a plate of wantan and charsiu noodles.  
Read more

ROTI BABI

By That Bloody Botak
Image
  ROTI BABI This is a favourite amongst the Penang Peranakan community. And this is my take on the dish. Purists will frown when they see how I do it. But me being me, and lazy too, I chose the easy way without much sacrifice in terms of flavours. Still taste pretty good, and here's how I did it. Ingredients  4 slices of bread 150g minced pork  2 eggs, beaten  Quarter teaspoon of white pepper A quarter teaspoon nutmeg powder  Half a teaspoon corriander powder  4 shallots, minced  3 cloves of garlic, minced  1.5 teaspoons salted soy bean paste  3 tablespoons Lea and Perrins sauce  Half a teaspoon mustard powder  5 chilli padi, finely chopped  2 tablespoons sugar  Some corriander leaves, finely chopped Method  Mix the pork with onions, garlic, nutmeg and corriander powder, salted soy bean paste, pepper and 2 tablespoons of egg Spread the pork mixture on a slice of bread and cut it into 4pcs Dunk the bread into the beaten egg. Make sure everything is properly covered by the eggs  In a
Read more

MEE YOKE / PRAWN MEE

By That Bloody Botak
Image
  MEE YOKE / PRAWN MEE  Not difficult to make, but if do it properly you will be rewarded with this excellent bowl of Mee Yoke! It helps when u have some of my multi purpose sambal in the fridge. If u don't, this is the link.....  https://thatbloddybotak.blogspot.com/2021/08/multi-purpose-sambal.html?m=1 I usually save all the heads of the prawns I use to cook other dishes, so whenever I have a big bag of prawn heads, this is one of the dishes I'll make...... This is what u need....... Ingredients 1kg prawn heads  1 egg 500g pork belly  Some fried onions  Some deep fried pork fat  500g small prawns, peeled  5 heaped tablespoons of my multi purpose sambal  Some towgay  Some kangkong  Enough noodles for 1  Enough mee hoon for 1 3 litres of water  20g rock sugar  Some salt to taste  Method  Soak the Mee Hoon in water till soft  Boil some water and make the hard boiled egg In a pot with some oil, stir fry the prawn heads till crispy  Use a potato masher and mash up the prawn heads 
Read more