Succulent Fish and Chips

Fish and chips to the British is similar to what nasi lemak is to Malaysians — they are the de-facto dish representative of the nation’s culinary tradition. Historians credit Belgian housewives in the 17th century for this culinary invention. When the rivers are frozen during winter, resourceful women fried potatoes as a replacement for fish dishes. During the 1870s, the Industrial Revolution helped to spur the growth of the fish and chips trade, making it more affordable for ordinary people. The development of steam-trawling boats meant abundant supplies of fish were readily available in large quantities, and ice machines helped to preserve the catch for a longer span of time. Today, fish and chips still remain a staple served widely in chippies located across England. Enjoy fish and chips as a snack or make it an occasional treat for your little ones at home with this simple recipe! Firstly, prepare the side ingredients. Cut potato into thin wedges, sprinkle some oil and MAGGI® CukupRasa™ and mix well. Proceed to bake them in the oven for 35 minutes. Next, prepare the fish by slicing it into large chunks and set them aside. Then, create the batter In a separate mixing bowl by mixing together flour, water and a MAGGI® Ikan Bilis Stock Cube. Whisk the batter until it is completely smooth and free of any lumps. Dip the sliced fish into the batter, then roll them in breadcrumbs — make sure the fish slices are coated evenly. Pan-fry them until golden brown. Mix together the ingredients for the tartar sauce and serve the fish with fries on the side! Wondering what other dishes you can cook with fish? MAGGI® has a variety of recipes for no-frills grilled fish, sweet sour fish and portuguese style grilled fish that’ll satisfy your taste buds!

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