Watch the full video here đź”— Benny’s Bangn’ Fish & Chips
We don’t think you can ever go too wrong with Fish and Chips. While the dish arguably originated with the Poms, us Aussies have put our own spin on things, using delicious local fish, chips of all shapes and sizes, and if you’re lucky, we even throw in a calamari wring or two!
So if you’ve had a good day fishing and not sure what to do with a few of your hard earned fillets, why not give the old Fish and Chips a go? Here are a few tips that Benny Glass has to really supercharge your fish and chip game.
Mustard in the dredge
Ben recommends a bit of Dijon mustard in your egg mixture before coating your fish in breadcrumbs. The Mustard performs two roles here. Firstly, the tart taste helps the fish’s flavour, and secondly, it adds a bit more to the texture of the egg mix, helping your crumbs stick better to the fish.
Take pride in your chips
There are a few things you can do in your chip prep that will make them as good, if not better than your local fish and chippie. Firstly, once you’ve cut your potato to the desired shape, set the chips in a bowl of water for at least 30 minutes. This will draw all the starch out of them. You’ll know the water has done its job if it’s looking a bit cloudy. This will help the chips get extra crispy!
Another hint to get the best crisp out of your chips is to double fry them. This can be done in a deep fryer, or in a frypan. The key is to fry your chips at a low heat initially. Ben says you’re going to “effectively blanch” them in oil. 150 degrees will do the trick. Once you’ve done that, take them out and let them sit for a short while, before putting them back in to hot oil (180-190) for 5 minutes. Season with salt and pepper and you’ll have a chip that’s crispy as!
