Tuesday 7 April 2020

F- Fish and Chips Homestyle #BlogchatterA2Z

Its lockdown and I am craving restaurant type fish and chips. What shall I do?
My freezer had two big pieces of Tilapia fillets. You can use any chunky boneless fish for this recipe. And  chips are definitely easy to make.

So yes, I gave into my cravings and decided to try an easy recipe and of course without beer batter.
For the first time, I made homemade fish and chips, following a simple recipe. You just  cannot beat home cooked chips and the fried fish. It was a easy batter and the ingredients were available in the kitchen
So do note down the recipe.

Fish and Chips


2 pieces fish, use fillets
1/2 juice of lime
2 egg
1/2 cup milk
2 tbsp cornstarch
1 tsp pepper
1 tsp paprika
Salt to taste
2 large potatoes
Oil for frying


1. Wash and peel the potatoes.  Cut them into thick sticks.

2. Now add some cooking oil to a frying pan. And add the potato sticks to the hot oil.

3. Fry on all sides and remove the chips on a kitchen napkin. Sprinkle some salt and keep aside for serving.

4. While the chips are frying, you can prepare the fish batter. Slice fish fillets into 2 or 3-inch strips; place in a bowl with the lemon juice. 

5. Beat the eggs and milk in a shallow bowl.

6. Mix together cornstarch, salt, paprika, and pepper in a plate.

7. Add some more vegetable oil in the frying pan.

8. First dip fish fillets in the egg batter and  then coat it in the cornstarch mixture.

9. Dip slowly into the oil.  Do not disturb the fish at first or it will break. Wait for 30 to 40 seconds, lower the flame and then turn to the other side to fry.

10. Deep-fry until golden brown in colour.

11. Drain the pieces of fish on a wire rack.

12. Now plate your fish and chips together. Add some fresh grated salad and a mayo dip.
Enjoy.... Restaurant style Fish and chips at home in less than 30 minutes. 

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