Street Food
Fish and Chips, Kiribati Style
Ingredients
- 500 g (1 lb) firm white fish fillets, cut into strips
- 150 g (1 1/4 cups) plain flour, divided
- 1 tsp baking powder
- 180 ml (3/4 cup) cold water
- 800 g (1.75 lb) potatoes, cut into chips
- Vegetable oil, for deep-frying
- 1/2 tsp sea salt
Method
- Cut potatoes into chips, pat dry, and set aside.
- Whisk 100 g of the flour with baking powder and cold water to form a smooth batter.
- Toss fish strips in the remaining 50 g flour, then dip into the batter, coating evenly.
- Heat oil to 180°C (350°F); fry chips in batches for 5-6 minutes until golden, then drain and salt.
- Fry battered fish strips for 4-5 minutes until golden and cooked through.
- Serve fish and chips together, wrapped in paper, with salt and lime or tomato sauce on the side.
Introduction: Fish and chips, brought to the Pacific through British colonial influence, has been thoroughly adapted in Kiribati using the day's fresh reef catch instead of imported fish.
Cultural Background: Fish and chips, brought to the Pacific through British colonial influence, has been thoroughly adapted in Kiribati using the day's fresh reef catch instead of imported fish. It is a popular, affordable street food found at stalls in Tarawa and other towns.
Tips: Keep the batter cold and don't overmix, which helps it fry up light and crisp rather than dense.
Variations: A squeeze of lime is a common local addition instead of the traditional British malt vinegar.
Storage: Best eaten fresh and hot; not suitable for long storage as the batter loses crispness.
Reheating: Reheat in a hot oven at 200°C (400°F) for 8-10 minutes to help restore crispness.
FAQs:
Q: What fish works best?
A: Any firm, white reef fish such as snapper or grouper.
Q: Can this be made gluten-free?
A: Yes, substitute a gluten-free flour blend for both the coating and batter.
Please log in to leave a comment.