Crispy & Fishy-Odor-Free Fish and Chips Recipe
The Secret Batter for Fish and Chips That Eliminates Fishy Smells
Learn how to make a batter that completely eliminates any fishy odor. The key to perfect Fish and Chips is crispiness. This recipe provides a method for creating a batter that ensures both a crispy texture and effectively removes fishy smells.
Fish and Chips Ingredients- 500g white fish fillets (e.g., pollock, cod, or your preferred white fish)
- Pinch of salt for seasoning
- Pinch of pepper for seasoning
- 2 Tbsp soju (Korean rice wine) for tenderizing and removing odor
Crispy Batter Ingredients- 150g tempura flour (sifted)
- Pinch of pepper for batter
- 2 pinches of salt for batter
- 180ml (approx. 3/4 cup) sparkling water or cold beer (for ultimate crispiness!)
- 1 Tbsp lemon juice
- Pinch of dried parsley (optional, for color and aroma)
Dipping Sauce Ingredients- 40g plain yogurt (unsweetened, approx. 4 Tbsp)
- 2 tsp lemon juice
- 150g tempura flour (sifted)
- Pinch of pepper for batter
- 2 pinches of salt for batter
- 180ml (approx. 3/4 cup) sparkling water or cold beer (for ultimate crispiness!)
- 1 Tbsp lemon juice
- Pinch of dried parsley (optional, for color and aroma)
Dipping Sauce Ingredients- 40g plain yogurt (unsweetened, approx. 4 Tbsp)
- 2 tsp lemon juice
Cooking Instructions
Step 1
Season the fish first. Prepare 500g of white fish fillets. Sprinkle a pinch of salt and pepper evenly over the fish. Then, pour 2 tablespoons of soju over it; the soju helps to tenderize the fish and eliminate any unpleasant odors. Let it marinate for about 10 minutes.
Step 2
Let’s prepare the secret batter for a golden, crispy coating! In a wide bowl, combine 150g of sifted tempura flour, 2 pinches of salt, and a pinch of pepper. Give it a gentle mix. Next, add 1 tablespoon of lemon juice. Now, for the crispiness magic: slowly pour in 180ml of cold sparkling water or beer. Use chopsticks to quickly mix the ingredients without overworking the batter. Overmixing can make the batter tough. If using, add the dried parsley at this stage and mix lightly. The batter should be thick enough to coat the fish but not too thick, aiming for a consistency that drips slowly from a spoon.
Step 3
Thoroughly pat the marinated fish dry with paper towels. Removing excess moisture is crucial for the batter to adhere well and for achieving maximum crispiness. Once dry, dip each piece of fish into the prepared batter, ensuring it is evenly coated on all sides. Aim for a light, even coating rather than a thick layer.
Step 4
Time for the fun part – frying! Heat a generous amount of oil in a deep pan or pot over medium-high heat to about 170-180°C (340-350°F). To test the oil temperature, drop a tiny bit of batter into the oil; it should sizzle and float to the surface immediately. Carefully place the battered fish into the hot oil, making sure not to overcrowd the pan. Fry one side until it’s golden brown, then flip and fry the other side until it reaches the same beautiful golden color. Fish cooks quickly, so avoid over-frying; typically, about 3-5 minutes per piece is sufficient until golden and cooked through.
Step 5
Elevate your Fish and Chips experience by adding some classic sides! For a truly complete meal, serve with freshly fried chips (French fries) or potato wedges. Double-frying the potatoes ensures they are extra crispy. Once fried, place the fish and chips on a wire rack or paper towels to drain any excess oil. This step is essential for maintaining their crispiness.
Step 6
Whip up a simple yet delicious dipping sauce. In a small bowl, combine 40g of plain yogurt (using unsweetened is recommended) with 2 teaspoons of lemon juice. Stir until well combined. This creates a creamy, tangy sauce perfect for dipping your crispy fish. Enjoy!
