Fish and Chips
This classic British Fish and Chips recipe features perfectly golden-brown, crispy battered cod or haddock paired with tender, twice-fried russet potato chips. Utilizing a rice flour batter and precise oil temperatures, it guarantees a delightful crunch and flaky fish, offering an authentic takeaway experience right in your kitchen. A timeless comfort food, best served hot with a splash of malt vinegar.
Equipment
- 1 Deep Fryer or Large Deep Pot Essential for safely frying with ample oil volume.
- 1 Fryer Basket For easy and safe submersion and removal of food from hot oil.
- 1 Instant-Read Thermometer Crucial for precise oil temperature control, ensuring optimal crispness.
- 1 Large Mixing Bowl For preparing the fish batter.
- 1 Whisk For smoothly combining batter ingredients.
Ingredients
Main
- Vegetable oil for deep frying
- 3 large russet potatoes
- 2 cups rice flour
- 1 tablespoon baking powder
- 3 teaspoons salt plus more for seasoning
- 1/2 teaspoon freshly ground black pepper plus more for seasoning
- 1 12-ounce can soda water
- 1 large egg lightly beaten
- 2 8-ounce cod or haddock fillets, cut in 1/2 on an angle
- 1/2 cup rice flour for dredging
- Malt vinegar for serving
Instructions
- Heat 3 inches of the oil in a deep fryer to 325 degrees F. Alternatively, use a deep heavy skillet.
- Peel the potatoes and cut them into chips (that is, fries) about the size of your index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips 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 and pepper. Combine soda water and egg and pour into the flour mixture. 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 lower the battered fish into the bubbling oil 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.
Notes
Achieving perfectly crisp fish and chips hinges on precise oil temperature control; use an instant-read thermometer. The two-stage frying for chips ensures a fluffy interior and crisp exterior. For the fish, the rice flour dredge followed by the soda water batter creates an exceptionally light and crispy crust, due to the starch and carbonation. Avoid overmixing the batter to prevent gluten development, which can lead to a tough crust. Ensure fish pieces are of uniform thickness for even cooking. Always drain thoroughly on paper towels immediately after frying to remove excess oil and maintain crispness. Serve piping hot with classic malt vinegar or a homemade tartar sauce.