Fish and Chips

Fish and Chips

Fish and Chips is such a classic dish, yet with all the new food trends coming and going, one will always come back to the classical fish and chips.With its origin in England, apart from their beautiful accents, I do love them even more for the fish and chips! Growing up as a child we had a variety of food menus, and fish and chips stood out as a firm favourite. And still today I am every time in shock when I hear people saying they do not feed their children fish and chips - perhaps a more healthier way of chips would do as people still see chips as fattening food? But no fish? With omega being so important for the health. No, no, no !I will never understand it! Feed your children fish, it is extremely important for brain functioning! And so good for your health. If you like this recipe, try Beer - battered Fish and Chips.

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Serves: 4 Prep time: 30 Minutes Cook time: 15 Minutes Ready in: 45 Minutes

Nutrition: Calories 343 Carbs: 21g Protein: 21.3g Fat: 19g

250 ml(1 cup) buttermilk
a pinch of light fish seasoning or
a pinch of paprika and curry powder
4 portions white flesh fish
250 ml(1 cup) self raising flour
3 ml baking powder
oil for deep frying

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Season the buttermilk with the spices and a pinch of salt and leave the fish inside the mix for about 15 minutes.
Mix the self raising flour and baking powder and take 2 tablespoons of the buttermilk from the fish mix and stir to combine it into a course, crumbly flour mixture,Take the fish out of the buttermilk mix, roll or dip them into the self raising flour mix to the fish well.
Keep aside and continue with the remaining pieces of fish.
Heat the oil in a pot until hot.
To test if the oil is warm enough to fry the fish - test a small block of bread:the piece of bread should immediately come to the top and make bubbles.
Deep fry the fish until golden brown and cooked on both sides.
Drain on kitchen towel.
Serve with chips and mayonnaise .
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