Harissa Fish and Chips
Ingredients
For the batter
100 g all-purpose flour
1 tsp baking powder
1 tsp salt
1 tsp black pepper
250 ml milk
1 egg
For the fish
2 pollock filets (other options: hake, cod, haddock)
For the chips
1 large potato
Dipping sauce
Harissa Remoulade – Gourmet Sauce
Instructions
- Peel the potato and cut it into thin strips for the fries.
- For the batter, first mix the dry ingredients: flour, baking powder, salt, and black pepper.
- Add the milk and egg to the dry mix and whisk until smooth.
- Heat oil in a pan or deep fryer to around 180°C (350°F).
- Dip the fish filets into the batter, ensuring they are fully coated.
- Deep fry the filets in the hot oil for 7-8 minutes until golden and crispy. Drain on paper towels.
- Meanwhile, fry the potato strips in the same oil for about 7-8 minutes until golden brown and crunchy. Drain on paper towels.
- Serve the fish and chips with Harissa Remoulade.
