Shalynn’s ChillaxBBQ: Spanish Fish n Chips
Spanish Fish n Chips: We just did a ChillaxBBQ on the weekend 28/10/19 for a lovely lady turning 30, that decided to have the ChillaxBBQ crew along for her party. What was great to hear was that this was a referral from a previous ChillaxBBQ customer, our new BFF Richard.
You don’t have to go to London for delicious fish n chips! This pub-worthy recipe will satisfy your next fried food craving but with a Spanish twist.
Shalynn requested a new ‘theme’ for us which was a complete Spanish BBQ Menu, and in the spirit of ChillaxBBQ doing ‘Food Spotify’ we did indeed to that foodie play-list. One menu item that she really liked was the Fish n Chips, and she asked for the recipe. So here it is, and as we have never done this dish in this style before it is now called Shalynn’s ChillaxBBQ Spanish Fish n Chips.
Not the best photo, sorry, as this was taken with no flash and by the light of a head-torch. Spanish Fish n Chips – I like it. Even down to the serving in a newspaper.
Here is a previous Fish n Chips with citrus and fresh herbs. A much better photo to give you what it really looks like. Just the dish above is tinkered with to give it a Spanish flavour so the recipe is a newbie.
Here we go with Shalynn’s ChillaxBBQ Spanish Fish and Chips.
You will need the following to have enough as a side plate for 15 or so pax:
- 2Kg firm white fish fillets (I used Dory, but Snapper or Cod would do),
- 5 fresh lemons,
- 3 packs/bunches of fresh;
- Smoked Paprika,
- Olive Oil,
- Sea Salt & Kampot Cracked Black Pepper,
- 4 small fresh Banana Leaves (I have the luxury of running out the front gate of the condo and grabbing some).
It’s a simple fish n chips recipe: so follow steps, 1, 2, 3 …
- Wash the banana leaves and place half down on a sheet of silver foil. Trim them so they fit the foil, slightly over-lapping and side by side,
- Rinse the fish fillets, pat them dry, and lay them on the banana leaves, again side by side – almost like a square,
- Drizzle over some Olive Oil,
- Give a good sprinkle of sea salt and cracked black pepper all over the fish,
- Dust all over with a decent covering of smoked Paprika – more or less depending on how spicy you like it,
- Squeeze one lemon over the fish,
- Put the 5 fresh herbs on a chopping board and get chopping and mixing them together – make sure you remove any woody bits of course,
- Sprinkle all the roughly chopped herbs over the fish,
- Slice the remaining lemons and lay them on top of the herbs, and
- Place the remaining banana leaves on top and fold over silver foil to make a parcel.
Now, you could then BBQ straight over the coals for about 10-15 minutes per side, or even pop it into the oven @150 degrees for 20-25 or so minutes. I did use a BBQ fish griller cage thing as it keeps it all together and makes it easy to turn the fish. After about 10 minutes of cooking on the BBQ per side, have a quick check of how the fish is. It should be no longer opaque or pinkish, but white all the way through, and the fish eyes should be popping out.
Plating is a piece of cake or rather fish;
- Get a serving platter and line it with newspaper – yep Fish n Chips in the UK get served in the newspaper,
- Remove the lemon slices,
- Break all fish up and pile it on the serving platter (you can also plate this on spoons as we have done with fish before),
- Open up some salt & vinegar flavor corn chips and sprinkle those next to the fish,
- Give the fish one final squeeze of fresh lemon juice and serve her up,
- Make sure to explain to the guest that the chips are their edible spoons for eating the fish.
There you have it Shalynn your very own recipe. This is Shalynn’s ChillaxBBQ Spanish Fish n Chips. It’s super-moist fish like it just jumped out of the sea crying out to be cooked in those banana leaves on the BBQ. It is so flavourful with the fresh herbs, kicks of fresh citrus, and then the heat and smoke from the Paprika and BBQ. You also get the superb textural mix when you use the crunchy chips to dig in. What a cracking dish. Have a go yourself or just give the ChillaxBBQ crew a call, and then sit back and ENJOY!!!
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Table of Contents
People also asked about Spanish Fish n Chips…
What Are Fish and Chips?
Fish and Chips is a traditional British dish consisting of fried fish and thinly sliced fried potatoes. The potatoes are called “French fries” in the U.S. and “chips” in the U.K. Many food historians think the first fish and chips shop was opened by Joseph Malin, a young Jewish immigrant, in London in the 1860s. His shop was so popular, it remained open until the 1970s.
How to store Fish and Chips?
If you have leftover fish and chips, transfer the dish to a paper towel-lined storage container and store it in the refrigerator for up to three days.
How to reheat Fish and Chips?
This dish is best served fresh, as the fish and chips are crispiest straight out of the fryer. If you have leftovers, though, you can make them crispy and delicious again by patting them dry with paper towels and reheating them on the stove instead of in the microwave.
What fish to use for Spanish Fish n Chips?
This fish and chips recipe calls for cod, which is the most traditional choice because of its mild flavor and tender texture. Other popular options include haddock and pollock, and even Gummy Sharks in Australia.
What are the origins of fish and chips?
Ahh…. Fish, chips, and mushy peas! There is nothing more British than fish and chips. Freshly cooked, piping hot fish and chips, smothered in salt and soused with vinegar, wrapped in newspaper, and eaten out-of-doors on a cold and wintry day – it simply cannot be beaten! But, wait, perhaps Spanish Fish n Chips will be the winner?
So how, when, and where did this quintessentially British dish come about, let alone Spanish Fish n Chips? The potato is thought to have been brought to England from the New World in the 17th century by Sir Walter Raleigh, although it is believed that the French invented the fried potato chip.
Both Lancashire and London stake a claim to being the first to invent this famous meal – chips were a cheap, staple food of the industrial north whilst fried fish was introduced in London’s East End. In 1839 Charles Dickens referred to a “fried fish warehouse” in his novel, ‘Oliver Twist’. ChillaxBBQ and Islifearecipe.net introduced Spanish Fish n Chips in 2019 to Singapore.
The populace soon decided that putting fried fish and chips together was a very tasty combination and so was born the national dish of fish and chips! The first fish and chip shop in the North of England is thought to have opened in Mossely, near Oldham, Lancashire, around 1863. Mr. Lees sold fish and chips from a wooden hut in the market and later he transferred the business to a permanent shop across the road which had the following inscription in the window, “This is the first fish and chip shop in the world”. Perhaps this is the first Spanish Fish n Chips recipe in the world?
However, in London, it is said that Joseph Malin, a Jewish immigrant, opened a fish and chip shop in Cleveland Way within the sound of Bow Bells in the 1860s.
Fish and chip shops were originally small family businesses, often run from the ‘front room’ of the house, and were commonplace by the late 19th century.
Through the latter part of the 19th century and well into the 20th century, the fish and chip trade expanded greatly to satisfy the needs of the growing industrial population of Great Britain. In fact, you might say that the Industrial Revolution was fuelled partly by fish and chips!
Fish and chips became so essential to the diet of the ordinary man and woman that one shop in Bradford had to employ a doorman to control the queue at busy times during 1931. The Territorial Army prepared for battle on fish and chips provided in special catering tents erected at training camps in the 1930’s.
The fish and chip shop was invaluable in supplementing the family’s weekly diet in the Second World War, as fish and chips were among the few foods not to be rationed. Queues were often hours long when the word went around that the chip shop had fish!!
