Homemade Fish and Chips

MAKE AHEAD – Crumb the fish as per the recipe. Refrigerate the uncooked fish for up to 3 days, and freeze for up to 3 months. Store in an airtight container or reusable sandwich bag. Use baking paper between the layers of crumbed fish to prevent them from sticking. Thaw completely overnight in the fridge to use, or see instructions on how to bake from frozen. The chips can also be prepared ahead of time. Peel and cut the potatoes and place them in a container or bowl. Cover with water so that they are completely submerged and refrigerate for up to 24 hours. The water will stop the potatoes from browning. Do not add salt (as the potatoes will go brown). Strain and dry the potatoes with a paper towel before use. Cook as per recipe.

LEFTOVERS – Refrigerate for up to 3 days. Reheat in the microwave (the coating will soften). Not suitable to freeze. 

Note 1 – Fresh, white, firm fish fillets are best. Flathead, ling, cod, tilapia, hokki or perch are great substitutes.

Note 2 – Enough oil to cover the base of the pan. At least 1.5 cm deep is required for deep frying. A high smoke point oil like canola or vegetable oil is best. If shallow frying, use 2-4 tbsp of olive oil. Shallow frying will not produce an even-coloured crumb. There may be darker and lighter patches using this method.

Note 3 – The potatoes can be any variety and can be left unpeeled if preferred.

Note 4 – Baking may not produce an even-coloured crumb. There may be darker and lighter patches using this method. For a golden, even colour, toast the bread crumbs first in a 200°C fan oven for 5 minutes to deepen the colour of the crumb before crumbing the fish.