Fish & Chips
Ingredients
2 cups self raising flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large egg, lightly beaten
1 (12-ounce) can soda water or club soda
1/2 cup rice flour, for dredging
1/2 kg. threadfin (ikan kurau) or cod fish, cut 1/2 inch thick
4 large russet potatoes
Vegetable oil, for deep frying
Method for Batter
In a large mixing bowl, combine the flour, salt, pepper, and egg.
Pour in the soda water and whisk to a smooth batter.
Spread the rice flour on a plate.
Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
Carefully wave the battered fish into the bubbling oil before dropping them in.
This is to get those crispy crumps.
Fry the fish for 4 to 5 minutes until crispy and brown.
Remove the fish and drain on paper towels.
Method for Chips
Peel the potatoes and cut them into chips, about the size of your index finger.
Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point.
Remove the chips with a strainer or slotted spoon, to a paper towel-lined platter to drain.
Let the oil temperature rise until hot again.
Put back the half cooked chips into the hot oil until they are crisp and golden brown.
Drain them well on paper towels season with salt.