Batter for Fish:
Flour: as needed; Beer: as needed; Garlic Salt/Black Pepper Salt: as needed.
Main Ingredients:
Basa Fish Fillets/Cod Fillets: as needed; Potatoes: as needed.
Seasonings:
Garlic Salt/Black Pepper Salt: as needed; Salt: as needed.
Flavor: Garlic; Cooking Method: Deep-frying; Time: 45 minutes; Difficulty: Easy.
Cooking Steps for Fish & Chips
Mix flour, beer, and a little water to make a batter, season with garlic salt (black pepper salt can be omitted). I didn’t have beer, so I used sparkling water and Worcestershire sauce instead. Add water gradually, not all at once.
Mix until batter consistency is achieved.
Cover the batter with plastic wrap and let it sit for half an hour. Pat dry the Basa fish with kitchen paper.
While waiting for the batter, start frying the potato wedges. Wash and cut the potatoes into wedges, coat with flour, and shake to coat evenly.
Fry over medium heat for five minutes until the wedges float (soft inside, crispy outside), then continue frying over high heat for two more minutes.
Drain the oil, sprinkle with salt, and the potato wedges are ready in just 15 minutes.
After the batter has rested for half an hour, cut the fish into small pieces, coat with batter, and fry over medium heat for 5-6 minutes until golden brown on both sides.
The fish pieces are crispy on the outside, golden in color, and juicy inside.
Enjoy the crispy exterior, tender interior, and juicy meat with the fried potato wedges! Unfortunately, there’s no photo of the fish and chips together because by the time the fish was ready, the potato wedges had been devoured.
