| Prep: 30 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 950 | 58g | 9g | 70g |
| sugars | fibre | protein | salt |
| 3g | 6g | 39g | 2.5g |
Why I Love South African Fish and Chips
I have a special affection for this unique South African recipe of Fish and Chips. If you’re familiar with my background (and, well, my surname), you’d know that I am deeply intertwined with Irish roots. My Irish grandparents used to cook this dish for me while sharing stories of their homeland. Although this recipe isn’t directly from the Isle, it strongly resonates with my childhood memories of their comforting and delicious food.
A Twist to Irish Traditional Food
Typically, you’d expect Fish and Chips to originate from the UK. However, this version comes all the way from the vibrant coasts of South Africa, adding a delightful twist to an otherwise traditional dish.
The star ingredients in this recipe are the white fish fillets, the locally popular russet potatoes, and the unanticipated, yet deliciously impactful, malt vinegar. The whole dish is flavored with a sprinkle of freshly ground black pepper and a wedge of lemon. With the right beer batter and frying technique, the fish becomes tender and flaky inside a golden, crispy shell.
The Baking Powder Secret
One particular ingredient in this recipe always makes my guests raise their eyebrows – baking powder. It’s not typically used in the usual Fish and Chips recipes, but this South African version implements it, and resulting in a lighter and crispier batter. It’s worth giving a try and you might be pleasantly surprised!
Although this South African specialty is inspired by a very British classic, it resonates with the homely comfort I associate with my grandparents’ cooking. That’s why I came up with this recipe, intertwining my own background and the original taste of South African culinary art. Renowned chef Marcus Samuelsson’s love for fusion food highly inspired me for this recipe. This link will take you to some of his works.
In terms of pairing, this dish could be served alongside traditional South African side dishes such as Pap or Chakalaka. On the other hand, if you are in an Irish mood, you can enjoy it with my Grandma’s Irish soda bread, a recipe for another day perhaps!
So there you have it, that’s why I love this distinctive South African Fish and Chips recipe. It’s not just food for me, it’s about carrying the torch of tradition and family while spicing it up with the multicultural tastes I experience along my culinary journey.
What You’ll Need
- 6 fresh white fish fillets
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 bottle (12 fl oz) cold beer
- 6 large russet potatoes, peeled and cut into strips
- 4 cups vegetable oil for frying the fish
- 2 gallons peanut oil for frying the chips
- 1 tablespoon malt vinegar (optional)
- Salt to taste
- Freshly ground black pepper to taste
- 1 lemon, cut into wedges
Method
Step One
First, dry your fish fillets thoroughly using a paper towel, then season them all over with salt and pepper. Set them aside. This helps to not only improve the flavor of the fish but also to remove any excess moisture that might interfere with the cooking process.
Step Two
Next, whisk together the all-purpose flour, baking powder, 1 teaspoon salt, and 1 teaspoon black pepper in a large bowl until evenly combined. Once the dry ingredients are thoroughly mixed, gradually add in the cold beer while continually whisking. Continue to mix until a smooth batter is formed.
Step Three
Begin heating the 4 cups of vegetable oil in a deep pan or fryer to 375°F (190°C). While waiting for the oil to heat, dredge each fish fillet into the batter, ensuring that each piece is coated thoroughly.
Step Four
Gently lower the battered fillets into the hot oil. Do not overcrowd the pan or fryer; this might cause the oil temperature to drop and will not cook the fish evenly. Fry for about 5-7 minutes, or until the batter is a golden brown color and the fish begins to float. Carefully remove the fish from the oil and drain them on a paper towel-lined platter.
Step Five
While your fish is draining, heat the 2 gallons of peanut oil to 375°F (190°C) in another large pan or fryer. When the oil is hot enough, add the potato strips in batches. Cook them for about 5 minutes, or until they become crispy and light golden brown. Drain the chips on another paper towel-lined platter.
Step Six
Sprinkle the chips with salt to taste. If desired, drizzle it with the malt vinegar. Serve the fish and chips hot, together with freshly cut lemon wedges for squeezing. Add freshly ground black pepper on top to taste. Enjoy your classic fish and chips!
