FISH & CHIPS (Thai Style)

Australian fish and chips in the Thai style.


Sunflower oil, for deep-frying

Plain flour, 125g

Baking powder, 1 tsp

Thai fish sauce, 2 tbsp

Desiccated coconut, 50g

Chili powder, 1-2 tbsp

Dried Coriander, 1 tbsp

Thick cod fillet (skinned), 700g

Plain flour (for dusting), 25g

Lemon (halved) to serve, 1 lemon



1. Fill a medium, heavy-based saucepan two-thirds full with sunflower oil. Heat until a cube of bread
browns in 20 seconds.

2. Sift the flour and baking powder into a bowl. Add 175ml cold water and Thai fish sauce and
gradually mix together to make a smooth  batter. Stir in the coconut, chili powder, and dried coriander. 
Add 1-2 tbsp of cold water if the batter is a little stiff.

3. Cut the cod into chunky strips, about 2.5cm across. Season with salt, then lightly dust with the flour
and shake off the excess. Dip the fish into the batter, then fry in batches (4-5 pieces at a time) for 5
minutes, until crisp and golden brown. Lift out and drain briefly on kitchen paper.

4. Divide the cod between 4 serving plates. Serve with lemon halves and some chips and chili sauce, if 
you like.

Large Potatoes, 4
Vegetable oil for frying

1. Cut potatoes into chunky strips.

2. Fill a saucepan with boiling water, put in the potatoes to boil for about 15 minutes or more. You
want the texture when they are soft enough and about to break.

3. Put the potatoes in a colander to drain and set aside to cool for about 10-15 minutes.

4. Heat a saucepan with vegetable oil for deep frying.

5. When the oil is hot enough, put in the potatoes and fry in batches.

6. When they are brown enough, remove them with a slotted spoon and place them into a large bowl lined with kitchen towels.

7. Repeat with the rest of the batches until finished.
8. Finally, serve the chips with fish, roast chicken, beef, or lamb

Please report any bad links..Thanks, Buzz


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