Entree: Nauru – Fish and Chips Nauruan Style (Crispy fried local reef fish in a light coconut-infused batter served with golden potato chips and lime-chili relish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 4 reef fish fillets, approx. 6 oz (170 g) each (e.g., trevally, grouper, or firm tuna)
- 2 lb (900 g) russet potatoes, peeled and cut into chips or wedges
- 4 cups (960 ml) vegetable oil for deep frying
- 1 1/2 cups (190 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) fine sea salt, plus more to taste
- 1 1/4 cups (300 ml) chilled coconut milk
- 1 large egg
- 2 tbsp (30 ml) lime juice
- 1/4 cup (30 g) cornstarch, optional for extra crispness
- 1/4 cup (60 ml) chopped fresh cilantro or parsley, optional
- Lime wedges for serving
- For lime-chili relish: 2 tbsp (30 ml) lime juice, 1 tbsp (15 ml) fish sauce, 1 tsp (5 ml) sugar, 1 small red chili minced

Instructions

1. Rinse potato chips and soak in cold water for 30 minutes to remove excess starch; drain and pat dry thoroughly with a clean towel.
2. Heat 3 cups (720 ml) of oil in a deep heavy pot to medium heat. Par-fry the potatoes in batches until just tender but not browned, about 5–7 minutes per batch; remove to a paper towel-lined tray and keep warm. Increase oil temperature to medium-high for final crisping.
3. Meanwhile, whisk together 1 1/2 cups (190 g) flour, 1/4 cup (60 g) cornstarch (if using), 1 tsp (5 g) baking powder, and 1 tsp (5 g) salt. In a separate bowl, whisk coconut milk, egg, and 2 tbsp (30 ml) lime juice, then combine with the dry ingredients to make a smooth batter; chill briefly.
4. Season fish fillets lightly with salt. Dust each fillet with a little flour, then dip into the chilled coconut batter to coat evenly.
5. Fry battered fish in the hot oil in batches until golden brown and cooked through, about 4–6 minutes depending on thickness. Drain on paper towels.
6. Return par-fried potato batches to the hot oil and fry until golden and crisp, about 2–4 minutes. Drain and season immediately with salt.
7. Mix the lime-chili relish by stirring together 2 tbsp (30 ml) lime juice, 1 tbsp (15 ml) fish sauce, 1 tsp (5 ml) sugar, and the minced chili.
8. Serve the coconut-battered fish with hot chips, lime wedges, chopped cilantro if using, and the lime-chili relish on the side.