- For the fish:
- 100g flour
- 100g corn flour
- 2 tsp baking powder
- 1 tbsp paprika
- 1 tbsp cayenne pepper
- 1 tsp garlic powder
- 300ml Cisk lager
- 2 large lampuki (preferably pre-filleted)
- 1l sunflower oil (for frying)
- For the sides:
- 4 medium potatoes
- Bużbież (fennel seeds)
- 500g large Maltese peas
- A handful of fresh mint
- 2 knobs of butter
This recipe will be a Maltese take on the traditional fish ‘n’ chips... or perhaps it's a British take on the traditional Lampuki moqlija - I'm undecided.
When you live on an island, it's always tastier to use fresh, seasonal fish over the more 'traditional' frozen haddock or cod. And what better way to make the recipe tastier (and more quintessentially Maltese) than to make the batter with Cisk?
This recipe serves four:
Before starting the batter, pour the sunflower oil in a pan and preheat it to 190°C.
In a large bowl, mix the flours, baking powder, garlic powder, paprika and cayenne pepper.
Pour in 300ml of Cisk and whisk till no lumps remain. Have patience, there will be many lumps.
Season with a pinch of salt and as much pepper as you wish.
Dry the lampuki fillets with a paper towel and smother them in the batter. Make sure the fish is covered completely.
Carefully place them into the oil and fry for about 3 minutes till golden brown. Serve with a wedge of lemon and a pint of ice cold lager.
As a side pop some pre-boiled potatoes in the oven along with a drizzle of olive oil and some salt, pepper, rosemary and bużbież (fennel seeds).
Bring a shallow pot of water to a boil over medium-high heat. Add frozen peas, and cook for 10 minutes.
Drain peas, and mush with a utensil of your choice. Add the butter and mint, followed by salt and pepper to taste.
Serve everything up, and voila! you're good to go.
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And there you have it - all the goodness of lampuki moqlija with the added kick of a delicious fish 'n' chips meal!