Thursday, 5 April 2012


Growing up in a predominantly Catholic country, the Philippines, I have always been aware of the practice of abstaining from meat during the Fridays of Lent. Back home, there are a lot of meat free dishes that are customarily lined up for Lent. Sometimes there is so much food made "in lieu" of meat that we end up feasting instead of fasting.

Fish and chips is probably one of the most well known dishes associated with the UK. Fish and chips shops or chippies as they are called used to proliferate the high streets and is more essential than bakeries in any town.

Every Friday, Lent or not, fish and chips is served in my son's school canteen. As they say when in England do as the English do, or something else in that vein. This Good Friday, make it a chippy day with homemade fish and chips.

Fish and chips is usually a whole fillet of fish that's dipped in batter and deep fried. To accompany this are fried chunky chips, a thicker version of French fries. Fried and fried isn't really a combo that agrees with me, so as usual I compromise. I baked the chips and fried the fish. I cut the fish in strips so I can fry them very quickly and they won't have time to absorb as much oil. Although, I used batter, I made it thinner than usual, then coated the dipped fish in potato flakes. This made a light and crisp coating that didn't swamp the delicate taste of the fish. The chips are baked thin and crispy potato slices made using Ellie Krieger's recipeServed with lemon wedges, malt vinegar or tartar sauce, they make a very enjoyable pre-Easter meal.

This recipe makes 4 servings.


4 whole white fish fillets
1 egg
3/4 c. ice cold water
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 c. flour
1 c. dried potato flakes (instant mash)
cooking oil for frying


Cut the fish in half crosswise, then into strips. Beat the egg with the ice cold water. Mix the flour, salt, baking powder and baking soda then add to the egg mixture. Stir just until combined. Dip the fish strips in the batter then coat with the potato flakes. Deep fry on hot oil until crisp and golden (2-3 minutes). Drain on kitchen paper.

Ingredients for the potato chips:

6 large potatoes, peeled and sliced thinly
1/2 tsp. salt
2 tbsps. of oil

Pre-heat the oven to 450° F/ 230° C. Mix the salt and oil with the potatoes. Line in a single layer on baking sheets. Bake for 20-25 minutes until crisp and golden.

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  1. Adora, what is potato flakes? I don't think I can get it here at our supermarket. So I guess using breadcrumbs to be the substitute, would do?

    1. Panko or any bread or cracker crumbs will be good substitutes, Mel.

  2. This sounds like a fairly simple recipe that yields great results. Love it.

  3. Wow... I have never seen instant mash used this way, and it sounds like a brilliant idea! I have to try this soon! Love the baked potato chips too! Fabulous post!!! :)

  4. those potatoes look delicious! I have to try them!

  5. I can almost taste the fish from here! Can I do this without the potato mash?

    1. Yes you can fry the fish just dipped in batter, Gio.

  6. Really lovely! I want a big pile of this!

  7. Adora: Perfect for a cold blustery day like today!

    Thanks for sharing


    They are instant potatoes.

    Only instead of being like a meal, or powder, they are flakes.

    Sheriff brand usually has them.

  8. These look absolutely delicious. I bet the potato flakes make a great coating. Mmmm.

  9. I've never made fish strips before - considering loving deep fried food, it's so weird I haven't made one before. Very inspired by your post. =)

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