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Fish and Chips (french fries from Paula Deen)

I missed the Fish and Chips from Manly, Sydney. That was my honeymoon trip, we are there for the first time and it was a free and easy trip. The second time i went there was my sister's honeymoon trip. My hubby and i were their tour guide..haha
Back to my Fish and Chips, my kids love chips (french fries), who don't? Especially those homemade chips, they taste awesome.
This is a twist between Paula Deen and Nami from Just one cookbook. recipes. How?? Fish from Nami and Chips from Paula..hahaha

I bookmarked Paula Deen's french fries recipe on when CLAS event was cook like Paula Deen. Unfortunately i don't have enough time to prepare at that time. How i wish i have extra pair of hands so i can do everything at once..:D I don't like the precooked french fries from the coldstorage. I found they are very oily and no potato taste at all. Furthermore are frying, when it is cool it is chewy and hard.

I like to make french fries using the real potato but i always face a problem when frying the potatoes in slice/strips, the potatoes will stuck onto the frying pan. When i try to get it off it will break and it also doesn't brown evenly. The end result is 'LoussssY' BUT real potato fries do taste lovely.

This Paula Deen's recipe is great. Look at the real potato fries that i made. They are lovely aren't they...
Preparing this fish and chips is so easy and as for the fish, I am following nami (just one cookbook) how to deep fry food and fried shrimp (ebi fry) to prepare it. The fish fillet is light season with salt and fresh ground black pepper. Dredge the fish with flour, and then beaten egg next dredge with panko (bread crumbs - i used homemade bread crumbs) and shake of the excess. I shallow fried them instead of deep fry in a frying pan. 

In this recipe the potatoes are boiled with skins until almost cooked. Cool and cut it into strips. Par-fry the potatoes for 5-6 minutes. Remove potatoes and let it drain on paper towel. Let it sit for 1-2 hours at room temperature.  Later just before serving time , place potatoes and onion into hot oil for 3 to 5 minutes or until brown. (i did not par-fry it but instead i fry it until it is done or brown as we are serving it straight for dinner)

I have cook this French fries 3 times. Fish and chips is the third time and the above is the second time with onions. The fries are delicious with onion flavoured, light crisp outside and floury moist potato taste inside. Onion has the sweetness of the onion and it is just nice with the fries.

Wanna have a piece?? yourself..  :D :D


Let see the simple recipe..

The fish:
from just one cook book (ebi fry) with modification in purple to suit my need :p
instead of using prawn in the recipe i change it to fish fillet

2 medium pieces dory fish fillet (I had 2 pieces about 420g, i cut into 8cm in lenght, i had 6 small pieces )
salt and crash black pepper to taste
1 onion - slice

for coating the fish fillet:
1 cup bread crumbs or
1 slice thick white bread for homemade bread crumbs
(i left it on the counter top to air dry then lightly toast it. Tear it into very fine crumbs)
2 eggs - lightly beaten
1/4 cup all purpose flour
Oil for shallow frying

To Do:
  1. Wash and pat dry the fillet with a paper towel. Sprinkle with salt and crush black pepper.
  2. Dredge the fish in the flour, then into the egg next coating the bread crumbs. (for ebi fry it is usually double coating of flour and egg - that is dredge in flour > egg > flour again > egg then to the bread crumbs but i am doing it single that is dredge in flour > egg > bread crumbs on the fish)
  3. Prepare a frying pan and about  2cm or 1 inch of cooking oil for shallow frying. When the oil is hot (i normally put my bamboo chopstick to test the oil. When there is small bubbles appear around the bamboo chopstick mean that the oil is hot enough for frying.) Gently put 2-3 breaded/coated fish fillet into the hot oil fried them for 2 to 3 minutes each side or both side is nicely brown. Transfer fish onto a wire rack or paper towel-lined tray to remove excess oil. Between batches, make sure to scoop up the bread crumbs to keep the oil clean and avoid the oil turning dark.
  4. Serve with chips. (Now let see how the chips/french fries is done below)
Simple dip sauce:
3-4 tbsp japanese mayonaise
ground black pepper
a squeeze of half lemon
some chopped scallion for garnishing
  •  Mixed all together.
French Fries
adapted from Paula Deen .com
I cook half of the recipe

4 medium potatoes, skins on
Oil, for frying
1 large sweet onion
Salt and pepper
To Do:
Using a large pot, (i use deep sauce pan) with skins on until almost done. Allow to cool, and cut potatoes into long strips, approximately 1/4 to 1/2-inch wide and thick. In a large pot or fryer, heat oil to 350 degrees. Par-fry the potatoes for 5 to 6 minutes. Potatoes should be limp. Remove potatoes and place onto paper towels and allow to drain. Let sit for 1 to 2 hours at room temperature. (i did not par-fry but instead i fry it until it is done and serve immediately. I add the slice onion when the fries is almost another 2-3 minutes to doneness and fried it further 2-3 minutes when the fries is done the onion is done too)
Cut onions into 1/2-inch wedges. Just before serving time, place potatoes and onions into oil heated to 375 degrees F for 3 to 5 minutes, or until brown. Remove fries from oil, drain on paper towel, and while still hot, season with salt and pepper.

This post is linked to the event Little Thumbs Up (July 2014, Potato organised by Zoe from Bake for Happy Kids and me, my little favourite DIY, hosted by Jasline from Foodie Baker Please link your post HERE!!


Little Thumbs Up (July)
Theme - POTATO

Please join us!! To join, simply cook or bake any recipe with the theme of the month which is POTATO for July 2014 and link with us at this post anytime until 31th July 2014 .
Felt free to display Little Thumb Up badge! Do make sure your post must be a current post peferably within this month. Please also mention Little Thumbs Up in your post and link back to Bake for Happy Kids, my little favourite DIY or/and Jasline from Foodie Baker For more detail, please see this
请用上'小拇子的标签!切记您的贴子必需是本月的新作品噢!也请把您的贴link回到Bake for Happy Kids, my little favourite DIYJasline from Foodie Baker.
What after July 2014? Diana from Domestic Goddess Wannabe will be the next hostess of August 2014 and her theme is FLOUR! Her Little Thumbs Up event starts on the first Tuesday of August 2014 (5th Aug) until the last day of the month. If you are wondering what kind of flour you can use to participate this event, please check out this message from Diana...

"Flour is an essential ingredient in my kitchen as per Zoe's word "many of your kitchen too has this ingredients  :D ;D It is the base of pastas and noodles, cakes and biscuits, or even as thickening agents in the making of a roux. The list of food items made using flour is endless. As such, we will be limiting the theme to mainly Wheat Flour, namely:
  • All-Purpose (also known as Plain) Flour
  • Bread Flour
  • Cake Flour
  • Self-raising Flour
  • Pastry Flour
  • Wholemeal Flour
  • Hong Kong (also known as Waterlily) Flour
  • Superlite Flour
  • Top Flour
You must use one of these flours in its raw form in your recipe and you must use at least 1 tablespoon or 10g of these flours in your cooking /baking

Let's cook and bake and have fun together in this event. Everybody put your thumbs up ^_^


  1. Your fish and chips look authentic and delicious, Muimui.

  2. Hi Doreen,

    After having a bite of this yummy fish and chips, do you feel that you are in Manly again??? I think yours must be better than Manly's :p



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