Fish & Chips Ruffle

Fish & Chips Ruffle

Classic battered fish served with golden oven-baked chips and a rich Brisca Truffle Ruffle dipping sauce.

PREP TIME COOK TIME
15 minutes 20 minutes
Yields: 2 servings

Ingredients

2 white fish fillets (cod, hake, sea bass, or similar)
⅛ tsp Brisca Herb 'n' Salt
½ cup flour
½ cup cornstarch
½ tsp baking powder
½ cup cold water
as needed oil for frying
2 potatoes, cut into fries
1 tbsp olive oil
4-5 tbsp Brisca Truffle Ruffle

Instructions

1

Prep Chips: Toss the potato fries with olive oil and spread on a baking tray. Bake at 220°C for 20-25 minutes, flipping once, until golden and crisp.

⏱ 20-25 minutes 🌡 220°C
2

Season Fish: Pat the fish fillets dry and season lightly with Brisca Herb 'n' Salt.

3

Make Batter: In a bowl, mix the flour, cornstarch, and baking powder. Add the cold water gradually and whisk until you get a smooth, thick batter.

4

Fry Fish: Heat frying oil in a deep pan. Dip each fish fillet into the batter, let excess drip off, then carefully lower into the hot oil. Fry for 3-4 minutes per side until crispy, puffed, and golden. Transfer to a paper towel.

⏱ 3-4 minutes per side
5

Sauce Moment: Serve the battered fish with the hot chips and a generous bowl of Brisca Truffle Ruffle as the dipping sauce.

Notes

Cold batter = crispier coating. If the batter looks too thick, add 1-2 tablespoons of cold water. Add lemon wedges on the side if you like brightness. Works beautifully with sweet potato chips too.

Made with:Truffle Ruffle, Herb 'n' Salt

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Select ingredients to add to your cart

Truffle Ruffle

Truffle Ruffle

LE 800.00

Herb 'n' Salt

Herb 'n' Salt

LE 150.00

truffle-ruffle,herb-n-salt ["truffle-ruffle","herb-n-salt","seafood","fish"]