BUTTERMILK or AMASI CRISPY FRIED FISH with RAINBOW CHIPS
SERVES 4-6 / PREPARATION: 20 MIN / MARINATING: 30 MIN / COOKING: 30 MIN
Buttermilk and amasi both make an ideal batter that creates a crumb-coating that puffs up nicely and fries to a golden brown. You can also use the batter for crispy onion rings and crumbed chicken strips.
◗ 6 fresh fish fillets or medallions
◗ salt and freshly ground pepper
◗ 500ml (2c) amasi or buttermilk
◗ 2 eggs, beaten
FLOUR MIXTURE
◗ 250ml (1c) flour
◗ 5ml (1t) mixed dried herbs
◗ 5ml (1t) garlic salt
◗ 5ml (1t) white pepper
◗ 2,5ml (½t) fine salt
CHIPS
◗ 4 potatoes, peeled and cut into sticks
◗ 2 orange sweet potatoes, peeled and cut into sticks
TO FINISH
◗ oil for deep-frying
◗ salt to taste
◗ fresh parsley
◗ lemon wedges
Line 2 baking trays or roasting pans with paper towel.
1 Season the fish fillets on both sides with salt and freshly ground pepper and place in a non-metal marinating dish.
2 Whisk the amasi or buttermilk and the eggs together and pour over the fish. Turn the fish to ensure it is covered all over with the mixture. Cover the dish and marinate in the fridge for at least 30 minutes.
3 Flour mixture Mix all the ingredients well in a shallow dish.
4 Chips Bring a pot of salted water to a boil. Add the sliced potato and sweet potato to the water and bring back to a boil. Boil for 5 minutes, drain and let steam dry. Pat dry if necessary.
Heat enough oil in a deep pan for deep-frying. Fry the chips in batches over moderate heat until cooked, crispy and golden brown. Drain on paper towel and season with salt. Keep the pan with the oil aside. Shake any excess oil off the chips and keep warm in the
