Budget dinner series: Fish ‘n chips

Lightly battered fish and chunky chips with garlic parsley butter: R20 per person

by: Chef Caro de Waal | 03 Aug 2010
fish chips

Fabulous for the whole family and light on the pennies. It’s healthier than the usual deep-fried version and super-quick too.

Lightly battered fish and chunky chips with garlic parsley butter: R20 per person

Serves 4

4 x 200g fillets fresh hake
5 medium potatoes
6 T self-raising flour
1 small tin chilled soda water
3 garlic cloves
½ bunch fresh parsley
200g butter

Preheat the oven to 180 ºC.

For the wedges:
Parboil the potatoes in the microwave for about 5 mins (this may vary according to your microwave). They should be almost cooked but not quite. Slice them into chunky wedges, place on a baking tray and toss in a little vegetable/canola oil.
Season well with salt and place in the oven to crisp up for about 10 minutes or until golden.
For the garlic parsley butter:
Zap the butter in the microwave for 10 seconds to soften it. Grate the garlic on the smallest eye and chop the parsley. Add to the butter with a good cracking of black pepper and pinch of salt.
Mix well and shape into a sausage shape onto a square of clingwrap. Cover and twist tightly on either side to form a sausage. Place in the fridge.
For the batter:
Mix the flour with some salt and pepper and the soda water. It should not be too thick  - close to a smooth yoghurt consistency.
Dip the hake fillets into the batter and fry in a hot pan in some vegetable/canola oil.
Drain on kitchen paper.

Serve the crispy wedges alongside the fish with a slice of cold garlicky butter on top to ooze over the fish.

Preparation time: 10 mins
Cooking time: 20 mins

Tasty alternatives!

1.       Add chilli flakes to the batter and coriander to the butter for a zippier version.

2.       Serve with a green salad instead of the wedges to lighten things up.


- Caro de Waal


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