Easy Fish and Chips

Tonight for dinner I decide to give my girls a treat, Fish and Chips! ;) My version of this recipe couldn't be easier, so read on. I'm sure you all out there have tasted tempura before, that yummy crunchy outer crust encasing the seafood / vegetable inside. So I went to a Japanese grocer recently and bought a pack of tempura flour, as shown below:

I've tried using plain flour (with baking soda), self rising flour, but it never quite yield to the quality as compared to using tempura flour. Anyway there is instructions behind the packaging that tells you the amount of tempura flour you need to mix with the amount of cold water, that easy. One last secret ingredient that makes it all so crunchy, 1/2 tsp of baking powder. Add that into your batter and you'll get that crunchy skin outside!

Any kind of firm white fish will work for this recipe, so choose the one you prefer.

• Cut fish into small pieces, about 2 inches by 2 inches.
  
• Season fish with a little pepper, a dash of sesame oil, a teaspoon of light soy sauce , 1 tsp of gula melaka and 1/2 teaspoon of chicken seasoning. Set seasoned fish aside for 15 minutes.
  
• Heat up some frying oil in wok.
• Dip the fish into the mixed tempura batter and gently lower into the frying oil and cook for 5 minutes each side until golden brown.
  

As for the" chips", I cut up 2 medium size potatoes into wedges, pat dry them and drop them in the frying oil to cook for 10 to 12 minutes on medium low heat. Then remove chips and increase fire to high, return the chips and quick fry for 2 minutes. This step will make the chips crispier.
After the chips are done, leave on paper towel to soak up the oil and sprinkle some salt on it for taste. Serve with tartar sauce or ketchup....yummy!

Bon Appetite!