So on a weekly basis, I will go for a grocery shopping with my husband after work. Like once a week and usually for weekend supply or replenishing of food stuff. At NTUC Finest, you find lots of specialty products. And it is also the place where I found my truffle oil. And just last week, we found the Sutchi Fillet by Fish & Co and was so delighted. At first we suggested steaming it but later on which is yesterday (our SG Election Day), we decided to make Fish n Chips. It shall be accompanied by our another find at NTUC Finest, Flavour Crisp Fries. This is our favourite and you must try. It has been already seasoned and all you need is just to fry it. But we adopt air-frying. Crispy and a little spicy.
Marinade (for fillet)
- Paprika, Pepper, Turmeric
Please estimate on your own because it all depends on your own preference. Spread on both sides of fillet and put in the fridge for at least an hour. You may want to slice it into half like what we do as it is quite a big piece.
Batter
(Adapted from an online recipe)
- 110ml water
- 110ml Tiger beer (half a can)
- 7g instant yeast
- 100g plain flour
- 1/2 turmeric powder
Mix water and beer together, Add yeast into the mixture and stir. Meanwhile, mix flour with a tsp of salt and a puff of pepper. Pour into the liquid mixture gradually while mixing it evenly. When it is done, add turmeric powder for a nicer colour on the batter. Set aside for 30 mins. Guess what? The batter thickens up after 30 mins. With the help of yeast of course.
We bought a pack of bread crumbs to coat it on top of the batter. I guess I don't need to further elaborate on the steps to deep frying. Coat with batter, roll on bread crumbs and fry. What I have learnt from my husband is that we have to be quick when rolling on bread crumbs so that it sticks evenly on both sides and won't fall out from the battered fillet instead.
You can omit the bread crumbs part and still get the mainstream type of fish n chips we had at restaurants. We didn't try on that so probably you can try and let me know how did it go by leaving a comment after this post.
The end product is so satisfying. Superb crunchy on the outside and the fillet inside just melts in your mouth. Heavenly! Dip with mayonnaise, it adds a sweetness to every bite. The lumpy bread crumbs after rolling the battered fillet can be fried for your munch using the same oil. Oh... we use enough oil to cover the entire piece of fillet so that it is properly fried to perfection on both sides.
Hope you like it as much as we do. This recipe looks like we are making fried chicken chop so we assume it is applicable for use when you wanna make chicken chop at home. Worth giving it a try.
