- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 610 kcal
Quick summary
“Brazilian adaptation of the British pub classic with soft white fish fillets wrapped in light batter and fried until they form a crispy golden crust, served with dry potato sticks. The thermal shock of the ice-cold water on the dough ensures airy and dry breading.”
What you need to know
- The use of ice water with yeast in the flour inhibits gluten formation and ensures an aerated and crispy fried shell.
- The oil temperature maintained at 180°C prevents the fish from absorbing excessive fat or browning before cooking through.
- Immediate draining on absorbent paper removes surface oil and preserves the crispy texture of the potatoes.
Ingredients
Main
- 500g of fish fillet (hake or sea bass)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup of ice water
- Salt and pepper to taste
- 4 large potatoes
- Oil for frying
Instructions
Principal
- Start by cutting the potatoes into sticks or steak format and set aside.
- In a bowl, mix the wheat flour, baking powder, salt, and pepper.
- Add the cold water to the flour mixture until a homogeneous dough forms.
- Season the fish fillets with salt and pepper and dip in the batter.
- In a deep skillet, heat the oil to 180°C.
- Fry the potatoes for about 8-10 minutes until golden and crispy.
- Remove the potatoes and place them on paper towels to absorb excess oil.
- Fry the breaded fillets for about 5 minutes on each side or until golden brown.
- Remove the fish and also place on paper towels.
- Serve immediately with lime wedges.
Chef's tips
- Pat the fish fillets dry with paper towels before seasoning so the batter adheres without sliding off the fish.
- Pass the fillets in dry wheat flour before dipping in the batter to fix the breading during frying.
- Fry the potatoes previously at 150°C to soften the center and finish at 190°C for two minutes to crisp the skin.
Variations
- Add a teaspoon of turmeric and lemon zest to the flour mixture to give a golden hue and citrus freshness.
- Cut the fish into medium cubes, like bar snacks, to serve as an appetizer portion with tartar sauce.
- Prepare the fillets in the air fryer by coating them in seasoned panko breadcrumbs and baking at 200°C for fifteen minutes.
Substitutions
- Hake or sea bass can be replaced by tilapia, whiting, croaker, or dogfish cut into uniform strips.
- Cold water can be swapped for very cold pilsner beer or sparkling water to increase the crispiness of the batter.
- Traditional potatoes can be replaced by strips of cooked cassava or sweet potato fried in sticks.
How to store
Fried foods lose their characteristic crunch over time. Store any leftovers in the refrigerator for up to two days. Reheat in the air fryer or in a very hot oven at 200°C; avoid the microwave.
Can it be frozen?
Do not freeze the fish and chips after frying, as internal moisture softens the breading. If you want to freeze, freeze only the raw and cleaned fillets without batter for up to ninety days.
What to serve with
Serve with Tahiti lime wedges, homemade tartar sauce with capers, fresh pea puree with mint, and cold craft beer.
Frequently asked questions
Why can the crust of breaded fish become soft after frying?
This happens if the oil is below 170°C, if the dough water is not very cold, or if the skillet is too full, lowering the heat.
Can I use self-rising flour in the recipe?
Yes, if the flour already has chemical leavening in the formulation, omit the tablespoon of baking powder indicated in the preparation ingredients.
Which variety of fish is most suitable for breading and frying?
White fish with firm flesh and no bones, such as hake, sea bass, whiting, or tilapia, withstand frying while maintaining a soft texture.
How to measure the temperature of frying oil without a thermometer?
Drop a drop of batter into the heated oil; if it goes down and comes up immediately browning in thirty seconds, the temperature is at the correct point.
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