| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Prep: | 25 min |
| Inactive: | 30 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Prep: | 25 min |
| Inactive: | 30 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- Vegetable oil, for deep frying
- 4 large russet potatoes
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1 large egg, lightly beaten
- 1 (12-ounce) can soda water
- 1/2 cup rice flour, for dredging
- 2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle
- Malt vinegar, for serving
- Tartar Sauce, recipe follows
Instructions
- Heat 3-inches of the oil in a deep fryer to 325 degrees F. Alternately, heat 3-inches of oil in a deep pot.
- Peel the potatoes and cut them into chips, about the size of your index finger. Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
- Crank the oil temperature up to 375 degrees F.
- In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
- Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully wave the battered fish into the bubbling oil before dropping them in on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
- Tartar Sauce:
- 1 cup mayonnaise
- 1 tablespoon chopped capers
- 1 tablespoon chopped cornichons
- 2 tablespoons finely chopped flat-leaf parsley leaves
- 1/2 lemon, juiced
- Dash hot sauce
- In a small mixing bowl, combine all ingredients. Chill before serving to let the flavors marry.
- Yield: about 1 1/4 cups
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1582 |
| Total Fat | 103 g |
| Saturated Fat | 7 g |
| Carbohydrates | 132 g |
| Dietary Fiber | 7 g |
| Sugar | 3 g |
| Protein | 36 g |
| Cholesterol | 108 mg |
| Sodium | 569 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1582 |
| Total Fat | 103 g |
| Saturated Fat | 7 g |
| Carbohydrates | 132 g |
| Dietary Fiber | 7 g |
| Sugar | 3 g |
| Protein | 36 g |
| Cholesterol | 108 mg |
| Sodium | 569 mg |
Reviews
This is best fish and chips on this site! ( I think I’ve tried them all! I used Cod fish ( it’s what I had in the freezer. With the rest of the batter I made onion rings. I also made the tartar sauce in the morning so the flavors have time to meld ( adding 1/2 a teaspoon of dried dill) Thank you chef for another great recipe.
Great recipe, batter was thick, however it allowed for it to stick to the fish so much better. I substituted the water for beer and the rice flour for a buttermilk corn meal mix.
This by far is the best battered fish I have ever made.
Nxt time I’ll omit egg & thin out the batter even more. We enjoyed it i used rice flour in place of wheat flour it was really tasty I added paprika & old Bay seasoning about 1 scant tsp.yummy this battery is excellent for tempura style veggies ,onion rings etc.
real is what I asked for, real English deep fry batter does not have egg in it
Another reviewer said this recipe was in error, it isn’t. Another F&C recipe Tyler uses, his latest version, uses only rice flour from start to finish. Years ago he had only THIS recipe online, and that’s the one I then tried and loved…it uses rice flour for ONLY the undercoating, and uses All-Purpose flour for the batter. The other difference is that this recipe uses only 1 tsp. salt. The newer one uses 1 TBS. I like the all-purpose flour for the batter used in this recipe but I prefer using the 1 TBS. of salt in the other! I found the fish very bland with only 1 tsp. Also, when viewing Tyler’s video on my DVR after the fact, he said that the batter should be the consistency of heavy cream. That’s important! Mine was thicker, more like pancake batter. The coating on my fish was too heavy and so filling. Much better thinner. I recommend using a digital deep fryer as well, the results are less erratic that way. I also eliminate the egg bc of allergies. Very crispy and light.
It was pretty good. I didn’t have any rice floor, so I just used the flour I had.
Our friends sent us a box of Halibut from Alaska and I remembered watching Tyler make this recipe. His instructions were perfect; each person had a PLATE FULL of fish and chips and every man at the game night said it was the best Fish-n-chips they had ever had. We LOVE the batter…..easy to work with!! Thanks
We made this recipe and even my picky eating daughter found something to love. She couldn’t get enough of the crust! Every bit as good as beer battered fish and chips from the restaurant in my opinion. They were even good the second day reheated, although the crust obviously wasn’t crispy, but it was still tasty!! This recipe and the crispy fish tacos from Tyler are my two favorite fish recipes ever! Thanks!!!
We had a house / poker party Themed “Fish and Chips.” I used this recipe to serve about 20 people. I cooked outside with my deepfryer. My guests and I thought is recipe was some of the best fish and chips we ever had. The poker party was fun too…
Sadly, this came out with a rubbery crust – not crisp as I was expecting. I followed the directions perfectly… even the oil was @ 375 degrees. It seemed to take too long to brown, actually, it never did really brown – just blonde. The coating was limp – right out of the cooker. Maybe the fish was cut too thick?? I cut it as directed though. I tried the batter on artichoke hearts too, same thing – limp and rubbery. This was a big waste of time and money.