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Crispy fish and chips with radish and coleslaw
Crispy fish and chips with radish and coleslaw
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Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Homemade fish and chips - a delicious family favorite!
Ingredients:
  • 750g potatoes, peeled
  • 27.30 gm olive oil
  • Sea salt & pepper
  • 450g cabbage, shredded
  • 2 carrots, peeled and julienned
  • 6 red radishes, sliced
  • 100g snow peas, shredded
  • 50ml extra virgin olive oil
  • 50ml red wine vinegar
  • 185g plain flour
  • 250ml beer
  • 500g ice, crushed
  • Vegetable oil
  • 200g snapper
Instructions:
  • Preheat the oven to 200°C. Cut the potatoes into 1cm-wide chips, dry them on paper towel, then arrange on a baking paper-lined tray. Drizzle with oil, season well, and bake for 40 minutes until golden, remembering to turn occasionally.
  • Combine the vegetables in a bowl and drizzle them with a mixture of olive oil and vinegar, then toss everything together to coat the coleslaw evenly.
  • In a bowl, mix together the flour, beer, and ice until the batter is thick and lumpy using a slotted spoon. Chill in the refrigerator until half of the ice has melted.
  • Fill your wok one-third full with oil and heat it up. Dip fish in batter, shake off excess. Carefully lower fish into the hot oil in batches and cook for 2 minutes on each side, or until golden brown and crispy. Place cooked fish on paper towels to drain. Serve with oven chips, coleslaw, and lemon wedges.

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