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CRISPY AND FLAVORFUL FISH AND CHIPS

Few dishes are as universally loved as fish and chips. Crispy, golden fish paired with perfectly cooked fries is the kind of meal that feels both indulgent and comforting. At Moveyuhhand, we’re bringing a flavor-forward, island-style version to your kitchen using Basa fillets, light soda batter, and double-fried russet potatoes for that unforgettable crunch.
Servings 6
Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes

Ingredients

For the Fish:

  • 1 lb Basa Fish Fillets
  • ¼ tsp Salt
  • ¼ tsp Old Bay Seasoning
  • ¼ tsp Cajun Seasoning

For the Breading:

  • ¼ cup All-Purpose Flour
  • 2 tbsp Cornstarch
  • ½ tsp Fish Seasoning

For the Batter:

  • ¾ cup All-Purpose Flour
  • ¼ cup Cornstarch
  • ¾ tsp Baking Powder
  • 1 tsp Garlic Powder
  • ¼ tsp Onion Powder
  • ½ tsp Smoked Paprika
  • ¼ tsp Black Pepper
  • 1 cup + 2 tbsp Cold Soda Water

For the Fries:

  • 3 med Russet Potatoes
  • 6 cups Water
  • 1½ tsp Salt
  • 1 tbsp Vinegar
  • Oil, for frying

Instructions

  • Marinate the Fish
    Wash and pat dry the fish. Season both sides of each piece with the salt, Old Bay, and Cajun seasoning blend. Set aside and allow it to marinate for at least 15 minutes to enhance flavor.
  • Prepare the Breading & Batter
    - Breading: Sift together flour, cornstarch, and fish seasoning in a shallow dish.
    - Batter: In a separate bowl, sift all dry ingredients. Gradually whisk in the cold soda water until you get a smooth, pourable consistency. Avoid overmixing.
  • Coat & Fry the Fish
    - Dredge each fish piece in the breading, pressing lightly to ensure it adheres. Shake off excess.
    - Dip into the batter, allowing the excess to drip off.
    - Fry in hot oil at 350°F (175°C) for 6–8 minutes, or until golden brown and crisp.
    - Optional: If pan-frying instead of deep-frying, use a spoon to baste the fish with hot oil during cooking to ensure even color and crispness.
    Transfer to a wire rack or paper towel-lined tray to drain.
  • Pre-Cook:
    - Slice the potatoes into ¼-inch thick planks, then cut into evenly sized fries.
    - Soak in cold water while you finish cutting — this helps remove excess starch.
    - Rinse, then boil the fries in a large pot with water, salt, and vinegar for 5 minutes.
    - Drain and allow to cool for 10–15 minutes.
  • Frying:
    - First Fry: Cook fries at 325°F (160°C) for 4 minutes per batch. Remove and allow to cool.
    - Second Fry: Increase oil to 350°F (175°C). Fry again for 2–4 minutes until golden and crispy.
    Transfer to a wire rack or paper towel-lined tray to drain. Lightly salt while hot.
Course: Main Course
Cuisine: British