لارا عبدالهادي
Fish, Shrimp, and Chips
American · Main Course

Fish, Shrimp, and Chips

This fish, shrimps, and chips recipe produces the most perfectly crispy and flavorful fish.

التحضير10 دقيقة
الطهي20 دقيقة
الإجمالي30 دقيقة
تكفي0
المطبخAmerican
شاهدي واطبخي

شاهدي لارا تُحضّرها

Fish, Shrimp, and Chips

المقادير

Tartar Sauce
  • 1/2 cupmayonnaise
  • 2 TBSPdiced cucumber pickles
  • 1 TBSPdiced capers
  • 2 TBSPdiced onions
  • 1 TBSPLemon Juice
For the Fish
  • 1 pcFresh Grouper (Fillet)
  • 25 pcMedium Shrimps
  • 1 Cup Flour
  • 1/2 CupStarch
  • 2 TSPSalt
  • 2 TSP White Pepper
  • 2 TSPPaprika
  • 1 TSP Baking Powder
  • 1 Cup Soda Water
  • 1/2 Cup Non alcoholic beer or malt beverage

الطريقة

For the Tartar Sauce

  1. Mix all tartar ingredients together and let it sit in the fridge for the flavors to blend in.

For the Fish & Shrimps

  1. Make sure your fish and shrimps are thawed completely and pat dry before you start.
  2. Cut your fillet into equal pieces, this is important to ensure a moist fish that cooks evenly. into even pieces.
  3. Season the fish and shrimps with some salt and set aside.
  4. Meanwhile, bring a sauce pan of oil to heat and start working on your batter.
  5. In a bowl mix the flour, salt, white pepper, paprika, and baking powder.
  6. Pour half a cup of non alcoholic beer and half a cup of soda water, I advise that you use these cold and out of the fridge. The cold liquid stops the gluten from working overtime, helping it stay light and crisp rather than thick and heavy. Mix well.
  7. If batter is too dry, add the remaining soda water. I used the whole 1 cup for this recipe.
  8. Now coat the fish fillets into the batter one at a time, drain excess liquid by holding it above your bowl for a few seconds and place in the hot oil.
  9. When you place the fish, place it into the oil and away from you as not to splatter.
  10. Drain fish and shrimps in a colander not on paper towels so the side down does not get soggy and serve next to tartar sauce.

Perfect Chips

  1. So chips is all about technique – and seeing that the potatoes we get here in Jordan are SUPER starchy, here is a tip for the perfect chip that works like a charm. https://www.instagram.com/tv/B-zPE4tjprL/?utm_source=ig_web_copy_linkMake sure to follow Yasmin also for many phenomenal – the tip above was republished with her permission. https://www.instagram.com/yasminabuhassan
  2. Boil the potatoes with a few tablespoons of vinegar and let them boil for 10 minutes.
  3. Drain them very well and let them cool down before frying.
  4. Another way to do it would mean doing it 24 hours prior.
  5. Cut your fries and bring to boil until tender.
  6. Allow to cool down and place in freezer till the next day.
  7. Flour the next day and fry.

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