Name: Fish in amasi batter with chips
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 250 ml flour; 5 ml Baking powder; 2,5 ml salt; 250 ml Buttermilk; 2 eggs whisked; 125 ml soda water; chips; oil for deep frying; 4-6 potatoes cooked; sea salt; 4 hake fillets; salt and freshly ground black pepper; 2,5 ml paprika; 2,5 ml cayenne pepper; 5 ml dried mixed herbs; 250 ml flour; to serve to serve; fresh parsley chopped; lemon cut into wedges

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Ingredients (19)

BATTER

250 ml	flour
5 ml	Baking powder
2,5 ml	salt
250 ml	Buttermilk
2	eggs — whisked
125 ml	soda water
	chips
	oil — for deep frying
4-6	potatoes — cooked
	sea salt

FISH

4	hake fillets
	salt and freshly ground black pepper
2,5 ml	paprika
2,5 ml	cayenne pepper
5 ml	dried mixed herbs
250 ml	flour
	to serve — to serve
	fresh parsley — chopped
	lemon — cut into wedges

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Method:

1. Batter: Mix the flour, baking powder and salt. In a separate bowl, whisk the amasi and eggs together, then add to the flour mixture. Whisk until smooth. Add the soda water and mix well. Leave to rest for at least 30 minutes.

2. Chips: Heat oil for deep- frying in a pot or sauce-pan. Cut the potatoes into chips. Deep-fry in batches until golden brown and crispy. Drain on paper towels and season with sea salt.

3. Fish: Season the fish all over with salt and freshly ground pepper. Sprinkle the paprika, cayenne pepper and herbs all over the fillets, then roll each in the flour to coat, shaking off excess flour.

4. Reheat the chip oil. One by one, dip the fish fillets in the batter and add to the oil. Fry until golden brown and done – turn down the heat if the batter gets crispy before the fish is done. Drain on paper towels.

5. To serve: Sprinkle the parsley over the fish and serve with the chips and lemon wedges.