If we told you that the base for these fish bites is just a few slices of potatoes, you’d tell us to finish our beer and go home. We tried a version of this idea when we traveled to Tel Aviv. Since then, we’ve been trying to recreate the recipe and make our own version of this amazing street food that tastes so much like the perfect combination of fish and chips. While the dill, lemon juice, and crushed nori give these bites their delicious fishy flavor, adding some sparkling water in the batter will make the dough crisp and light.
Ingredients
For Fish Bites
- 2 smallish potatoes
- ½ cup (60 g) all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon salt + more to sprinkle on top
- 2 tablespoons crushed nori sheet
- ¼ teaspoon dried dill + more to sprinkle on top
- ⅓ cup (100 ml) + 1 tablespoon sparkling water, divided
- oil for frying
- lemon juice to squeeze on top
For Cashew Lemon Dip
- 1 cup (130 g) raw, unsalted cashews
- ⅓ cup (80 g) water
- 3 tablespoons lemon juice
- ½ teaspoon salt
- 1 teaspoon maple syrup
- 1 pinch turmeric
For Chips
- 2 potatoes
- 1 teaspoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon pepper
How to Make It
-
For Fish Bites
- Peel the potatoes and slice them as thin as possible. You should end up with about 30 to 40 slices.
- Combine the flour, cornstarch, salt, crushed nori, and dried dill. Add in 1 cup sparkling water and whisk until a thick batter forms.
- Heat the frying oil in a pot or deep fryer to 350°F/175°C. Dip each potato slice into the batter before carefully letting the slices slide into the oil. It’s best to work in batches in order not to overcrowd the pot. Fry the fish bites for 3 minutes per side until golden and crispy. Repeat until all potato slices are fried.
- Transfer the fried potato slices onto paper towels to remove excess oil, then add all the fish bites into a bowl, sprinkle more salt and dill on top, and add a generous squeeze of lemon juice. Shake to combine.
- Potato chips and a cashew lemon dip are the ideal side dishes for these yummy fishy bites! For Cashew Lemon Dip
- Soak the cashews in water overnight. The next day, rinse and drain the cashews.
- After soaking overnight, add the cashews to water, lemon juice, salt, maple syrup, and turmeric in a blender and blend until completely smooth. You might have to scrape down the sides a couple of times. For Chips
- Preheat the oven to 480°F/250°C.
- Peel the potatoes and cut them in wedges. Coat them with olive oil, salt, and pepper.
- Transfer them to a baking tray lined with parchment paper and bake them in the oven for 15 to 20 minutes until golden and crispy.
