| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 45 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 45 min |
| Yield: | 6 servings |
Ingredients
- Canola oil, for frying
- 12 ounces potatoes, cut into chips (twice as thick as fries)
- 12 ounces all-purpose flour, plus more for dredging
- 2 teaspoons baking soda
- 1/4 cup distilled vinegar
- Kosher salt and freshly ground black pepper
- Six 6-ounce fillets cod, haddock or hake (less than 1-inch thick)
- Malt vinegar, for serving
- Tartar sauce, for serving
Instructions
- Heat oil in a countertop deep-fryer to 250 degrees F.
- Rinse the potatoes in cold water and pat each chip with paper towels until absolutely dry. Poach the chips in the oil until cooked but not browned, 3 to 4 minutes. Scoop up the chips, shake off the excess oil and set aside. Turn up the heat on the fryer to 350 degrees F.
- In a large bowl, mix together the flour, baking soda, vinegar and 3 heaping tablespoons salt until pasty. Add 2 cups water and whisk until there are no lumps. Refrigerate the batter for 15 minutes.
- Preheat the oven to 200 degrees F. Fill a second bowl with flour and season with salt. Sprinkle the fish fillets on both sides with salt and pepper, then dredge in the flour, making sure each fillet is completely covered.
- Working in batches, shake off the excess flour from the fillets and dip them into the cooled batter. Let excess batter drip back into the bowl before gently lowering the fillets into the fryer. Fry until the batter is golden brown and the fish is just cooked through but still tender and juicy, 4 to 5 minutes. Drain on a wire rack set over a baking sheet and transfer to the oven to keep warm.
- When all the fillets are cooked, crisp the chips in the fryer until golden brown. Carefully shake off the excess oil and season immediately with salt.
- Serve the fish and chips with malt vinegar and tartar sauce on the side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 789 |
| Total Fat | 47 g |
| Saturated Fat | 4 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 37 g |
| Cholesterol | 73 mg |
| Sodium | 794 mg |
| Serving Size | 1 of 6 servings |
| Calories | 789 |
| Total Fat | 47 g |
| Saturated Fat | 4 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 37 g |
| Cholesterol | 73 mg |
| Sodium | 794 mg |
Reviews
Step 3 calls for 3 heaping tablespoons of salt to add to flour.Tell me this is a mistake!
Great fish and chips! Love this babtter.
I made this last night, and it came out great! I will be using again and again.
This if by far the best fish fry batter I have ever had…either made or gotten in some restaurant. Would love to follow his food truck, but truly appreciate him offering us his recipe!!! As other reviewers said, I only used 1 tbs of salt but will up that to 4tsp next time. Fantastic!!!!! I’d give it 10 stars if I could.
Used 1 1/2 tablespoons of salt instead, tasted amazing. I know I’m supposed to eat it with malt vinegar but it just ruins the taste completely for me!
Way to salt. I recommend reducing the amount of salt to 1tbs.
Amazing batter. Just cut back on the 3 TBLE of salt and make it about 2 TBLE if not less. Other than the salt issue this is an amazing batter. I did add some buttermilk for no reason at all except I like buttermilk with my fish and lots of pepper. I did have to thin the batter a bit and that is when I used the buttermilk and some water. Regardless of how some of the changes sound this batter is truly unreal………….so highly recommend. Best with wild cod. YUMMY.