Directions

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  1. In a frying pan add a few drops of oil and fry the peas on low-medium heat until done.
  2. Season the peas with salt and pepper.
  3. Deep fry (or air-fry) french fries (or wedges, whatever you prefer).
  4. In a separate bowl add flour, cornflour, salt, white pepper, egg and 1 ice cube (or 2 tbsp ice-cold water).
  5. Beat until you get a smooth, even texture. The batter shouldn’t be too thick (that it makes a thick coating on the fish), nor too thin (that it doesn’t coat the fish at all).
  6. Refrigerate the batter for 15-20 minutes. (You only need to do this on warm days or if you’re not going to use it immediately)
  7. Dip the fish in the batter and deep fry until cooked and golden brown on the outside.
  8. Serve the fish with chips, peas, and tartar sauce.

 

Notes:

  • Instead of deep-frying the fish you can shallow fry it (on medium heat). But the oil should be enough so that the fish is half immersed in it while frying.
  • Using ice-cubes (or ice-cold water) makes the batter crispy and light because it prevents the development of gluten in the batter.
  • You can swap the ice-cubes for something fizzy like sparkling water or sprite/7Up.
  • You can use garlic sauce instead of tartar sauce.
  • Make your own french fries or baked potato wedges.