Izu Snapper N Chips Recipe
Make Izu Snapper N Chips Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Izu Snapper
For the Chips
For Serving
Method
Preparing the Chips
- 1
Cut the Potatoes
Peel the Russet potatoes and cut them into thick fries, approximately 1/2 inch wide.
- 2
Soak the Potatoes
Place the cut fries in a bowl of cold water and let them soak for at least 30 minutes to remove excess starch.
- 3
Dry the Potatoes
After soaking, drain the potatoes and pat them dry with a clean kitchen towel.
- 4
Fry the Chips
In a large pot, heat the vegetable oil over medium-high heat. Once hot, add the dried potato fries in batches and fry until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels, then season with salt.
Preparing the Izu Snapper
- 5
Make the Batter
In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and cold sparkling water until smooth.
- 6
Heat the Oil
In a deep frying pot, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C).
- 7
Coat the Fish
Dip each Izu Snapper fillet into the batter, ensuring it is fully coated.
- 8
Fry the Fish
Carefully place the battered snapper fillets into the hot oil, frying them in batches for about 4-5 minutes or until golden brown and cooked through. Remove and drain on paper towels.
Serving
- 9
Plate the Dish
Serve the crispy Izu Snapper alongside the golden chips. Add lemon wedges and a side of tartar sauce for dipping.
