Fish and Chips

A classic from the colonial past, battered fish fillet is fried and served with crispy fries. Enjoy with sliced lemon, ketchup, chilli and tartar sauce.


  1. 2 fish fillet (Haddock, Cod, Halibut or Bassa)
  2. 3 potatoes
  3. 1 cup coke zero
  4. 3 cups all purpose flour
  5. 1 pinch baking powder
  6. Water
  7. Salt 
  8. Pepper
  9. Oil for deep frying


  1. Wash the fish fillet and pat dry on a kitchen towel
  2. Cut the fish into half and season with salt and pepper
  3. Peel, wash and cut the potatoes into 1/2 inch 
  4. Soak the cut potatoes in cold water for at least 30 minutes
  5. In a large bowl combine 2 cups of all purpose flour, salt, pepper and a pinch of baking powder
  6. Gradually add one cup of coke zero and add water as required to form a smooth batter
  7. Allow the batter to rest for at least 30 minutes
  8. Heat oil in a frying pan (oil should be heated to 350 F)
  9. Put the remaining 1 cup of all purpose flour on a plate
  10. Dip the fish in the flour and then in the batter and carefully put in the hot oil
  11. Deep fry the fish for about 3- 5 minutes on each side or until crisp and golden
  12. Remove on a paper towel and put aside
  13. Remove the potatoes from the water and pat dry on a kitchen towel
  14. Heat oil in a frying pan (oil should be heated to 325 F)
  15. Work in small batches and blanch the chips for 3 minutes (the chips should be soft but should not turn to a brown color)
  16. Remove and put aside on a paper towel
  17. Heat the oil to 375 F
  18. Again work in small batches and fry the chips for about 2- 3 minutes or until the chips are golden brown and crispy
  19. Serve the fish and chips with tartar sauce, a slice of lemon, ketchup and chili sauce

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