I finally get to blog again. The last 2-3 weeks have been a nightmare where my laptop is concerned: riddled with viruses and pop-ups; try as I might, I just couldn’t get on to my beloved blog, to share with you this British delicacy – Fish and Chips with a twist. However, a complete computer restore and software update later and I feel like I have a brand, spanking new laptop to blog with again and so here I present to you – Fish n Chips with a twist.
I love Fish n Chips. I love the alluring smell that wafts at you when you walk along the seafront, the fatty, deep fried food that you just know has been slathered in salt and vinegar, ketchup or curry sauce. It’s delicious and a British classic. However, as we all know those ketchup slathered, fish and chips aren’t very good for the ole arteries and as much as I could eat a plate of fish and chips everyday, I don’t think I would live to see another day, if I gave into my gluttony.
Now, I’m not saying to stay away from fish and chips completely because you know I’m all about balance and being flexible with my diet and every once in a while won’t hurt you, but sadly, for me, the chips around my area are cooked in the same fryer as sausages and while I do eat fish, I don’t eat land meat. So, it’s a bitter disappointment.
Even so, all is not lost because it has made me more creative in the kitchen and now, if I wanted to, I could eat fish and chips everyday and not worry about my arteries getting clogged with trans fats and salt because this fish batter is low carb and low fat.
How I hear you ask?
Well, it’s as simple as finding a nice meaty, fillet of fish; battering it and frying it in some oil.
But isn’t that the exact same thing?
Nope. Because I have a healthier way(obviously) and that’s pancake batter. Yes. You heard right. Pancake batter. You must have seen a few savoury recipes I have created on this blog with the Kodiak Cakes power cakes pancake mix, as the brand of products aren’t sweet, they make wonderful savoury alternatives and fish batter isn’t any different. I used it that much, that I ran out of the box I was sent and had to buy another. It’s just very useful to have in the house and it’s also a protein based pancake mix. However, any unsweetened pancake mix will work.
At a typical fish and chip shop, the selection of fish that are usually offered are, haddock or cod and both are equally as delicious, but they can be expensive. I think it’s nearly £4 for a piece of fish at my local fish and chip shop and it’s always laden with grease, that you can taste rather than the fish itself. Not only is that a waste of fish, but it’s expensive for something you didn’t enjoy. However, fish which is battered and fried correctly can be incredible.
For my fish and chips, I used a frozen fillet of Basa, which I defrosted beforehand. I do use a lot of frozen fish as fresh fish slightly scares me, especially when you see all the flies frolicking around the fish stall at the supermarket. So, for me frozen fish saves my O.C.D from getting out of hand. Before I coated the fish in batter, I dried the fish with some kitchen roll and sprinkled it on both sides with dry pancake mix; this just assures that the batter sticks to the fish when cooking.
For those who don’t know, Basa is a species of catfish and is becoming widely popular here in the U.K, as it’s a great substitute for white fish, such as cod or haddock and it’s also cheaper too.
- 1 Fillet Basa ( or fish of choice)
- 45g Kodiak Cakes Power Cakes Pancake Mix
- 1/8 tsp Paprika
- 1/8 tsp Turmeric
- 80ml Skimmed Milk
- 1 tsp Bicarbonate of Soda
- 1 tsp Apple Cider Vinegar
- 1-2 tsp Olive Oil
- Salt to taste.
- 400g Butternut Squash
- Low-Fat Spray Oil
- Salt to taste
The key to a good batter is air, getting in enough air will leave you with a crisp, light batter. Some people use beer for this, but as I don’t drink alcohol anymore, I opted for buttermilk.
- To make the buttermilk add the milk, bicarbonate of soda and vinegar into a container, stir and microwave for a few minutes until warm.
- Next, weigh the pancake mix and add it into a bowl, along with the turmeric, paprika, salt and buttermilk, then add water until the batter is your desired consistency – less if you like your batter thick and add more water if you like the batter light and with an electric whisk, beat the mixture until it’s completely smooth.
- Now for the messy part, coat your fish in the batter on both sides and place on a plate in the fridge for later.
- Pre-heat a fan oven on 180c. Then peel and cut your butternut squash into chips or wedges and place in a pan of water, bring to the boil for 2 minutes and drain the water out.
- Add your chips to a baking tray, spray liberally with the oil, season with salt and cook for 20-25 minutes on 180c.
- When the chips are 10 minutes from being ready, heat a frying pan on a medium heat with olive oil.
- Your frying pan must be sizzling hot before you add in the fish, otherwise you won’t get the crispy batter.
- Cook the fish on both sides until golden, if the batter starts to burn, turn down the heat.
Now, all that’s left to do is plate up your fish n chips, maybe add some mushy peas and tartare sauce for dipping.
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