Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

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Dip into this classic dish with a twist of diabolically delicious dips from the kitchens of stripekazama

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So, I've got friends over for the weekend ^^ Decided to make a twist on the classic Fish and Chips. I also made the two dips.

I'd suggest making the dips an hour or two before you make the food to let them absorb flavour in the fridge

Ingredients

Fish

4 Fish filéts (I used pangasius because I'm on a budget and it was cheap) (From Chris: The pangasius is the shark catfish, otherwise known as "basa" - I would use a very firm white fish to come close)
Flour
Egg
Breadcrumbs (I used some asian breadcrumbs called Panko)

Chips

6 baked potatoes
Olive oil
Salt
Chili flakes

Dips

5 dl Creme Fraiche (2.11 cups)
2 dl Mayonaisse (0.85 cups)
1 dl chili sauce (0.42 cups)
1 lemon
1 lime
Dill


How to:

Fish

1. Put Flour, eggs and the breadcrumbs into different bowls/plates. Obviously, you should crack the eggs and use them. Stir them with a fork so the white and the yolk gets mixed together.

2. Cut the filets into smaller pieces.

3. First, cover the filets in the flour, then dip it in the egg, then cover it with the breadcrumbs.

4. Add a thick layer of oil to a pan and let it heat up. Put the 'battered' fish in the pan and fry them until the surface is nice and crispy and the fish is done.

Chips

1. Heat up the oven to 200 Celsius

2. Cut the baking potatoes (with skin) into thick pieces.

3. Add them to an ovenproof tin, drizzle a good deal of olive oil over it, and sprinkle salt and chili flakes over it.

4. Mix it around with your hands until the pieces are nicely covered in the oil and spices.

5. Once done, put it in the oven for 40 minutes.


Dips:

Chili and lime

1. Add 2.5 decilitre of creme fraiche, 1 decilitre of mayo and the chilisauce to a plastic bowl. Squeeze the juice of a lime into it and mix around with a spoon. Pour the contents into a plastic container of sorts and put it in the fridge to let the flavours absorb.

Lemon and Dill

1. Add the rest of the creme fraiche and mayo into a plastic bowl, add a good deal of dill and squeeze the juice of the lemon into it. Mix it around with a spoon and then pour the contents into a plastic container and put it in the fridge to let the flavours absorb.


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Conversion of Deciliter to Cups is Approximate Only

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