Fish ‘n Chips Recipe
Pekora-battered fish and masala fries, red shred slaw, citrus pickle remoulade dip. Selection and price varies depending on availability.
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Ingredients
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Fish
Masala Fries
Red Shred Slaw
Citrus Pickle Remoulade Dip
Method
Fish Preparation
Prepare the Batter
In a mixing bowl, combine flour, cornstarch, baking powder, and salt. Gradually whisk in the cold sparkling water until smooth. Set aside.
Batter the Fish
Pat the fish fillets dry, then dip each piece into the batter, allowing excess to drip off.
Frying
Fry the Fish
Heat oil in a deep pan over medium-high heat. Carefully add the battered fish and fry until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
Masala Fries Preparation
Prepare the Fries
Cut potatoes into fries and rinse under cold water. Pat dry and set aside.
Season and Fry the Fries
In a bowl, toss fries with cumin, coriander, turmeric, chili powder, and salt. Fry in hot oil until golden and crispy, about 5-7 minutes. Remove and drain on paper towels.
Slaw and Dip Preparation
Make the Red Slaw
In a bowl, mix shredded red cabbage and grated carrot. In another bowl, whisk together mayonnaise, apple cider vinegar, and salt. Combine with the cabbage mixture.
Prepare the Citrus Pickle Remoulade Dip
In a bowl, combine mayonnaise, chopped pickles, lemon juice, citrus zest, and salt. Mix well until smooth.
Serving
Plate and Serve
Serve the crispy fish with masala fries, red shred slaw, and a side of citrus pickle remoulade dip.