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Fish And Chips

Rawas fillet strips marinated lightly, dipped in spiced corn flour slurry, coated with crushed potato wafers and deep-fried and served with tartare sauce – a perfect snack on rainy day.

New Update
Main ingredients Rawas fillets, Potato wafers, Crushed black peppercorns, Paprika powder, Dried mixed herbs, Lemon, Olive oil, Lettuce leaves, Tartar sauce, Corn flour, Onion powder, Garlic powder, Red chilli powder
Cuisine Fusion
Course Snack
Prep time 20-25 minutes
Cook time 30-35 minutes
Serve 4
Taste Savoury
Level of cooking Easy
Others Non vegetarian

Ingredients

  • 300 grams rawas fillet, cut into 3 inch thick strips
  • 100 grams potato wafers
  • Salt to taste
  • Crushed black peppercorns to taste
  • 1 teaspoon paprika powder
  • ¼ teaspoon dried mixed herbs
  • ½ lemon
  • Olive oil for brushing
  • Lettuce leaves as required
  • Tartar sauce to serve
  • Coating
  • ½ cup corn flour
  • Salt to taste
  • Crushed black peppercorns to taste
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon red chilli powder

Method

  1. Place fish strips in a plate, add salt, crushed black peppercorns, paprika powder, dried mixed herbs, squeeze the juice of lemon and rub the mixture well on each fish strip. Set aside for 5-10 minutes. 
  2. Transfer potato wafers into a ziplock bag, seal it and crush coarsely with a rolling pin. Transfer this into a large plate.
  3. Take corn flour in a bowl, add salt, crushed black peppercorns, onion powder, garlic, powder and red chilli flakes and mix well. Add ¼ cup water and whisk till smooth. 
  4. Dip each fish strip in the corn flour slurry and coat it well with crushed potato wafers. Repeat this process one more time.
  5. Preheat the air fryer to 180° C.
  6. Brush the air fryer basket with some olive oil and arrange the fish strips in it. Brush some olive oil over them and air fry for 15-20 minutes. 
  7. Bring the fish strips out of the air fryer and arrange them on a serving plate lined with lettuce leaves. Serve hot with tartar sauce.
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