Awesome Fried Fish with Crisp Potato Chips

Fried Fish and Chips (crisp on the outside and soft on the inside) with natural organic ingredients such as fish, potatoes, flour, honey and water.

Fried Fish and Chips with sauce

Fish is a healthy high protein food that renders several benefits and nutrients to our body. Of course like everything else eating in moderation and the right kind is key (Eat any good fish that has scales, like Salmon, Cod, Red fish, Tailor and White Fish, etc).

  • Fish (with scales) (Boneless)
  • Olive oil
  • Black pepper
  • Vinegar
  • Salt
  • Onions
  • Carrots
  • Potatoes
  • All purpose flour
  • Corn starch or Corn flour
  • Baking powder
  • Honey
  • Water
  • Mayonnaise
  • Chives
  • Olives
  • Pickles
  • Lemon juice


Take 500 g of boneless fish (one with scales, like salmon) and cut them to desired pieces. Season the fish with salt and place them in fridge for a couple of minutes.


In a bowl take 125 g of all purpose flour, then add 100 g of corn starch or corn flour, 7 g of salt, 5 g of baking powder, 13 ml of honey and 144 ml of water or sparkling water for a viscous mixture.


Next cover the fish with some flour possibly barley flour or as desired, and dip it in the prepared batter and then place them in hot olive oil at around 169o C in the pan, let it cook and add a little more batter on top of the fish, once done and golden brown; take it out and transfer to a wire rack to dry out.

Potato Chips:


Take two potatoes, peel and cut them to pieces, wash them with cold water a few times to rinse away starch and once with fresh water. Then immersed in saline water in a pan placed over medium heat, let them cook a little until tender, but do not boil. Once done take them out and remove excess water. Next let them cool and place them in the fridge for an hour or overnight.


Now take the chips out of fridge and place them in a pan with olive oil placed on heat at a temperature of 144o C. Once light golden color starts to appear and chips become tender, take them out, knock off excess oil and place them in the fridge again to dry out.

Next place them in the hot oil at a temperature of around 169o C and fry until golden. Once done take them out onto the wire rack. Season them with salt and vinegar.

Tartar Sauce:

In a bowl combine mayonnaise, vinegar, lemon juice, salt, black pepper, finely chopped onions, some thinly sliced olives, pickle, carrots, and chives and mix to combine.