Crispy Battered Fish and Chips Recipe
A classic Crispy Battered Fish and Chips recipe featuring perfectly fried golden fries and flaky white fish coated in a light, crunchy beer batter, served with lemon, malt vinegar, and tartar sauce for an authentic taste of this British favorite.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: British
Ingredients
For the fries:
- 4 large Russet potatoes (about 2½ pounds, scrubbed and peeled)
- ¼ cup white vinegar
- Vegetable oil, as needed, for frying
- Kosher salt, as needed
For the battered fish:
- 1½ pound cod or other flaky white fish
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- Vegetable oil, as needed, for frying
- 1 cup all-purpose flour
- 1 cup white rice flour
- 2 teaspoons baking powder
- ½ teaspoon turmeric
- ½ cup vodka
- 1¼ cup chilled lager beer
For serving:
- Sliced lemon, for garnish
- Malt vinegar, as needed
- Tartar sauce, as needed
Instructions
- Prepare the fries: Slice the peeled potatoes into ½ inch thick planks and then cut each plank into ½ inch fries. Place the fries in a large bowl of cold water with the white vinegar and let them soak for 30 minutes to remove excess starch and improve crispiness.
- First fry of the potatoes: Heat vegetable oil in a heavy-bottomed pot to 250ºF (130ºC), enough to reach 2 inches up the pan. Drain and completely dry the fries. Fry the fries in batches, stirring occasionally, until cooked through but not browned, about 5 minutes. Remove fries with tongs to a paper towel-lined baking sheet to drain and cool to room temperature.
- Second fry and seasoning: Increase the oil temperature to 350ºF (180ºC). Fry the cooled fries again in batches until golden brown and crispy, about 3 minutes. Remove to a paper towel-lined baking sheet and immediately season with kosher salt.
- Prepare the fish: Cut the cod into filets and pat dry with paper towels to remove moisture. Season both sides with kosher salt and freshly ground black pepper.
- Make the batter: In a large bowl, whisk together all-purpose flour, white rice flour, baking powder, and turmeric. Stir in vodka, then chilled lager beer until just combined, forming a light batter.
- Heat oil for the fish: Add additional vegetable oil to the pan if needed and heat to 400ºF (200ºC).
- Batter and fry the fish: Working with a few pieces at a time, coat the fish filets fully in the batter, allowing excess to drip off. Fry the fish in hot oil, turning once, until golden brown, crispy, and cooked through, about 3 minutes total. Drain on a wire rack set over a paper towel-lined baking sheet. Repeat with remaining fish.
- Serve: Plate the crispy fish and fries, garnish with sliced lemon, and serve with malt vinegar and tartar sauce for dipping.
Notes
- Soaking the potato fries in vinegar water helps achieve extra crispy chips by reducing starch.
- Double frying the fries ensures they are crisp on the outside and fluffy inside.
- Use chilled lager beer and vodka in the batter for a light, airy texture with a subtle tang.
- Maintain precise oil temperatures to avoid greasy fries and fish; use a thermometer for accuracy.
- Pat fish dry to prevent soggy batter and achieve better frying results.
- Serve immediately after frying for the best crispy texture.
Find it online: https://hotsavors.com/crispy-battered-fish-and-chips-recipe/
