Chef Bruno

Fish and chips is an iconic hot dish that originated in England and has since spread across the globe, with many regional variations popping up along the way. Here in California, you can find it on almost every street corner. But why settle for the mediocre when you can make your own gourmet version at home? In this recipe, I’ll be showcasing two different techniques for frying the fish. The first version will feature a light and crispy tempura batter, giving the fish a delicate and airy texture. Perfect for those who prefer a lighter, less greasy option. But if you’re looking for something a little more indulgent, the second version is for you. We’ll be using a unique eggless breading technique, utilizing crushed tostadas to create a flavorful and crunchy coating for the fish. It’s a twist on the traditional recipe that will leave your taste buds craving more. Of course, no fish and chips would be complete without a side of chips. We’ll be whipping up a batch of perfectly crispy and golden french fries to accompany our fish. And let’s not forget the tartar sauce! I’ll be sharing my secret recipe for a tangy and creamy sauce that pairs perfectly with the fried fish. So if you’ve always wanted to try your hand at making fish and chips at home, you’re in the right place.