It may have started out a very British dish, but here at home, fish and chips is definitely one of our favourites – especially when it’s enjoyed with a sea view at sunset. And if it’s served in newspaper with a side of mushy peas, even better! No matter where you are this season – at home or on holiday – this easy recipe from Jamie Oliver via the Food Network will hit the spot! It takes less than 25 minutes to make and serves four people.

 

Ingredients

For the chips:

2 litres vegetable oil

950g floury potatoes, peeled and cut into large chips

 

For the batter:

1 cup plain flour

1 cup beer

2 egg whites, whipped to soft peaks

Salt (and pepper), to season

4 fillets (approx. 250g) fish fillets, such as cod, haddock or hake (from sustainable sources)

 

Method:

Pour all the vegetable oil into a deep pan or deep-fat fryer and heat to 160C. Blanch the potatoes in the oil until soft, but not coloured, about 4 minutes. Remove and drain. Mix together the flour and beer, then fold in the egg whites. Turn up the heat of the oil to about 180C. Dip the fish in the batter and fry for a few minutes with the chips until golden brown. Drain on kitchen paper and serve with your choice of sides…

 

TIP: For a lighter, more waistline-friendly version, oven-bake your fish and chips rather. Try this flour-free fish batter from BBC Good Food that comprises egg and seasoning only – you’ll need one large egg, separated, for every 2 fish fillets… Whisk the egg yolk with lemon zest, lemon thyme, salt and pepper. In a separate bowl, whisk the egg white until soft peaks form. Fold the yolk into the white, then dip the fish into the mixture and bake at 200C for 15 to 20 minutes until brown.
M is for (moreish) mushy peas!

Yes, there are more sophisticated side dishes, but we’re not about to forego the chance to tuck into mushy peas with our fish and chips! This minty version from Jamie Oliver (him, again!) is a cinch to make and tastes delish…

 

Ingredients:

2 tbsp olive oil

1 bunch spring onions, chopped

1 handful fresh mint, leaves picked

500g frozen peas

2 large knobs butter

Sea salt and freshly ground black pepper

 

Method:

Heat the oil in a pan and add the chopped onions, mint and peas. Cover and leave for a few minutes to steam. Mash with a potato masher. You can do this with a food processor as well, just pulse it until smooth. When it’s done, add the butter and season very carefully, to taste.

 

Carb conscious chips OR Carb-conscious chip alternatives

Trying to keep your carb consumption in check? These potato-free chip alternatives are a tasty substitute that go well with fish…

 

Crispy courgette chips

Pic and recipe via Delicious Magazine.

 

Ingredients:

225g courgettes

1½ tbsp plain flour

vegetable oil, for deep frying

2 tbsp finely grated Grana Padano cheese

 

Method:

1. Slice the courgettes into 3mm thick x 7cm long chips. Put the flour in a bowl and beat in 50ml water to make a smooth, thick batter the consistency of soured cream.
2. Half-fill a deep saucepan with oil. Place over a high heat until it reaches 180C (or until a cube of bread turns brown in 1 minute). Drop half the courgette chips into the batter and turn to coat. Using a fish slice, lift the courgette chips out of the batter and allow the excess to drip off.
3. Carefully drop the courgette pieces into the hot oil and cook for about 1 – 2 minutes, until golden.
4. Remove from the hot oil with a slotted spoon and drain on kitchen paper. Toss with the cheese when still hot and add a good grinding of black pepper. Repeat with the remaining courgettes and serve immediately.

 

Skinny carrot fries

Pic and recipe via BBC Good Food

 

Ingredients:

500g carrots

1 tbsp cornflour

1 tbsp vegetable oil

1 tsp finely chopped tarragon

a little black pepper

 

Method:

Heat oven to 200C/180C fan/gas 6. Cut carrots into ‘fries’, about 1cm thick, and mix with cornflour and a little black pepper. Toss with vegetable oil, spread in a single layer on a baking tray lined with parchment, and bake for 40-45 mins, turning halfway. Mix a little salt with tarragon and toss through the cooked fries.

 

Sweet Potato Chips

 

 Pic and recipe via the Independent

 

Ingredients

3 large sweet potatoes

¼ cup coconut oil

1-2 tbsp sugar

1 tbsp salt

1-2 tbsp spice such as smoked paprika, or chilli flakes

 

Method

Cut the sweet potatoes into wedges. Put in a bowl and toss with melted coconut oil. Sprinkle with salt and spices. Place in a hot oven and bake for 20 minutes.

 

DIY newspaper cones

 

 

Forget plates. This summer we’re serving our fish and chips in DIY newspaper cones for a fun, laidback feel. Here’s to make your own… Cut a piece of non-stick baking paper into a 20 x 30cm rectangle. Repeat with a piece of newspaper or brown paper. Place the two on top of each other, loosely roll into a cone and seal with sticky tape. Fill the cone with fish and chips and a freshly cut lemon wedge for squeezing. Carry them out to guests on a wooden board and don’t forget to have salt, pepper, tartare sauce (for traditionalists) and serviettes handy!

 

Best wines to enjoy with fish and chips

When pairing wine with seafood, the general rule is the more delicate the fish, the lighter the wine. In the case of fish and chips however, when things like batter, tartare sauce and mushy peas come into play, you’d be wise to follow these tips from PlusWine (try their website for all kinds of fab food and wine advice)…

1. A great fish and chips wine pairing requires a bubbly, medium-bodied wine – good examples are Sauvignon Blanc, Chardonnay, Chablis and Chenin Blanc.
2. Sauvignon Blanc – the white wine lover’s variety of choice – loves seafood. It is versatile and provides ample zest and fruity flavours (a safe choice!)
3. If you’re in the mood for something refreshing, Chardonnay can add complexity without overpowering the meal.
4. South African Chenin Blanc is “unbelievably adaptable” and provides a solid mix of sweet and spicy so it works well with most seafood dishes.

 

How to buy the best fish

Image via ChefSteps

Too shy to visit a fish deli because you don’t know how to tell delicious from dodgy? Read on…

Whole fresh fish

• Look for tightly adhering scales, bright, clear eyes and firm, taut flesh that springs back when you press it (note: slippery skin is fine, slimy is not!).
• The brighter the gills the fresher the fish, so aim for ones with a cherry-red hue, not brown.
• The tail should be moist and flat, not ragged and brittle.
• Saltwater fish should smell like brine, while freshwater fish should smell like a clean pond.

 

Fresh fillets

• When buying white-fleshed fish such as cod and halibut, choose translucent-looking fillets with a pinkish tint. Darker fish like salmon or tuna should be vibrant in colour and have no cracks, breaks or gaps between the layers (in fact, the latter rule applies to all fish fillets!).
• Make sure the flesh is wet and glossy, not dry or sticky.
• If the fish is wrapped, there should be no water in the packaging.

 

Frozen fish

• Look for shiny, rock-hard frozen fish with no white freezer-burn spots, frost, or ice crystals. Ideally, you want to select packages from the back or bottom of the freezer as these have had less exposure to light.
• Make sure the packages are well-sealed and less than three months old.
• Remember to thaw fish slowly in the fridge.

 

3 reasons to eat fish right now

 

Fish is often overlooked in favour of red meat and chicken, but it’s one of the best, nutrient-dense foods we can eat. Great for the body, great for the brain, here are three reasons to include it in your diet right now…

• Fish is an excellent source of protein – as good as red meat in many cases, except it’s lower in fat, easier to digest and kinder on the arteries.
• It is also a good source of B vitamins, especially niacin, B12 and B6, while fatty fish (think tuna, salmon, sardines and mackerel) provide valuable vitamins A and D, and in some cases, even calcium. Saltwater fish also contains minerals, including iron, iodine, phosphorous and selenium.
• More importantly, fish is crammed full of omega-3 fatty acids which have been linked to improved cardiovascular health and better brain function. They’ve also been shown to lower rates of depression and inflammation in the body (rheumatoid arthritis sufferers take note).

To reap the benefits, eat fish two to three times a week. Stick to local, sustainable varieties (see http://wwfsassi.co.za/) and avoid or minimise those with a high mercury content such as shark, swordfish, king mackerel and tilefish.

 

Visit these Best of Bloem winners for great fish meals:

Fish & Chips – Fishaways

Seafood Restaurant – Ocean Basket