Bought some filleted Hoki flesh, kale and curly lettuce on sale. I decided to use the mayonnaise my sister gave me some from her friend with my fish and chips. In addition, I am using bought chips my mischievous nephew had given me some as he said he had to share with me. Then Santa will give him a big pressie.

Google: “Hoki (Macruronus novaezelandiae), also known as blue grenadier, live in the waters around southern Australia and New Zealand. Hoki flesh is delicate, succulent, and tastes slightly sweet, producing a medium flake once cooked. It is more flavourful than most other white fish because of its higher fat content but is still relatively mild-tasting. Hoki is usually sold as frozen fillets internationally but is also available at fresh seafood counters in New Zealand and Australia. The seams of fat surrounding hoki flesh are full of essential Omega-3 fatty acids.”

This is my first time making fish and chips. Browse a handful of recipes as I am not sure what type of flour to use for it. Glad to found Jamie Oliver’s fish & chips recipe. I am trying my hands on making it. Instead of green peas I have opted for kale chips and curly lettuce. I seldom like cooking with oil when it required to use a lot of oil. wearing rubber gloves when I do the fish.

My fish is a bit darker brown than Jamie Oliver, as I had cooked it a bit too long. I don’t like the fishy smell, and making sure the fish fillet is cooked. Well, I am glad to try it out with my own kale chips, and finished off the bought chips in air fryer. This recipe is multi-tasking. It’s colourful, comforting, and spicy delicious. Let’s cook!!!

Ingredients

1 Hoki fish fillets, skin off, pin-boned, bought from fish shop
5 stalks of kale, tear leaves discard stalks
3-5 curly leaves
60-70 g plain flour, plus extra for dusting
70 ml cold beer
1 Tsp baking powder
chips, bought
oil for deep frying
salt
pepper
mayonnaise
chili sauce
oil, deep frying
oil

Method

Preheat the oven to 180°C and the air fryer to 190°C. Thoroughly rinse and pat dry the kale leaves. Remove the thick stems and any thick veins from the kale leaves. In a bowl, toss the kale leaves with olive oil, salt, pepper, and garlic powder. Spread the kale leaves in a single layer on a baking sheet lined with parchment paper.

Place the baking sheet in the preheated oven and bake for 10-15 minutes, or until the kale is tender and slightly crispy. After 5-7 minutes, take the baking sheet out of the oven and stir the kale leaves to ensure even cooking. The kale is done when the leaves are tender and slightly crispy, with some edges browned. Remove the kale from the oven and let it cool slightly before serving. Place the chips in a lined baking tray that sit well inside the air fryer basket, ensuring they are not overcrowded. Air fry for 5-10 minutes, or until hot and crispy. 

Mix 1/2 Tsp of salt and 1 Tsp of pepper together, then use it to season the fish fillet on both sides – this will help to remove any excess water, making the fish really meaty. Beat flour, beer and baking powder together until nice and shiny – the texture should be like semi-whipped double cream (i.e. it should stick to whatever you’re coating). Note to test the batter stick to fillet, cut a tiny bit and test it.

Pour the oil into a deep saucepan and heat it. Check on chips, once warmed up, remove the tray from air fryer basket, cover with tented foil to keep warm. Wash the curly leaves lettuce, dry on a clean towel and plate up on top left corner. Check on kale, if it’s crispy. Switch off oven. open the door a jar with a wood spoon.

Dust Hoki fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, with a long food clipper and gently lower the fish into the oil carefully so you don’t get splashed – it will depend on the size of your saucepan. Cook for 4-6 minutes, or until the fish is cooked through and the batter is golden and crisp, then remove to kitchen paper to drain. Note: Jamie Oliver cook his fillet for 4 minutes. I had left it for 2 minutes extra. So it’s not golden brown but darker brown.

Now transfer chips to the plate with curly leaves bring out kale from oven, plate up on top of plate. Followed with kale chips. Next the drain dry oil fish at the bottom of the plate. Squeezed mayonnaise over the fish, curly lettuces, chips and kale chips. Followed with chili sauce. Enjoy with the remaining beer in the fridge!!!!

https://helenscchin.com/2021/04/03/fish-and-chips-with-vegetables/

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