Super Crispy Fish and Chips

Super Crispy Fish and Chips. After years of experimenting I’ve perfected my homemade version of fish and chips that uses part rice flour in the batter recipe for guaranteed crunch.

Super Crispy Fish and Chips . Learn the secret ingredient that makes a crisp batter.

There’s no better comfort food for a Newfoundlander than fish and chips. Everyone has their own opinions on where to get the best fee and chee, but with a little effort you can make your own.

I like this version very much. The trick to getting it right is the consistency of the batter.

Fresh cod is a staple of Newfoundland cooking.

Most homemade versions I have tried use a batter that is too thick. Many recipes call for a batter that is similar in consistency to pancake batter.

In my experience the batter needs to be thinner than that or the fried fish pieces will become soggy quite quickly.

If your fish batter is not crispy enough when cooked try thinning the batter with a little more liquid. Pre-heating the oil to the proper temperature is also very important or the fish will absorb too much of the oil while cooking.

Super Crispy Fish and Chips.

Using part rice flour in the batter is also a sure fire way to ensure a crispy, light batter. I love a little homemade tartar sauce with my fee and chee and the lime and caper version in the included recipe is a particular favourite.

I like this version served with homemade tartar sauce, the recipe for which follows. Click here for the Crispy Baked Oven Wedge Fries recipe.

If you prefer to make homemade french fries using the 2-stage restaurant method check out how to do that in this recipe for Steak Frites.

Super Crispy Fish and Chips . Learn the secret ingredient that makes a crisp batter.

Looking for more Newfoundland inspired cuisine?

If you’d like to see more traditionally inspired recipes from our province, please check out this collection on some of our Most Popular Newfoundland recipes.

Like this Super Crispy Fish & Chips recipe?

You’ll find many other traditionally inspired Newfoundland dishes and baked goods in our Newfoundland Recipes Category. If you love seafood check out our Fish & Seafood Recipes Category.

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Yield: 4 servings

Super Crispy Fish and Chips

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Super Crispy Fish and Chips - after years of experimenting I've perfected my homemade version of fish and chips that uses part rice flour in the batter recipe for guaranteed crunch.

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Ingredients

• 2 pounds cod fillets, boneless & skinned
• canola oil, or peanut oil for deep frying

For the Fish Batter

• 1 cup all-purpose flour
• 1 cup rice flour
• 1/2 teaspoon black pepper, freshly ground
• 1 teaspoon salt
• 1 large egg, lightly beaten
• 2 1/4 cups soda water, cold (or beer!)

For the Lime and Caper Tartar Sauce

• 1 cup plain mayonnaise
• 2 tsp capers, chopped
• 2 tsp sweet pickle relish
• 1 tsp honey
• 1 tsp Worcestershire sauce
• juice of 1/2 lime
• 1 tsp lime zest, chopped finely
• pinch black pepper

Instructions

To prepare the fish batter

1. Combine dry ingredients.
2. Add the egg and soda water and whisk together just until the liquid is incorporated. Small lumps in the batter are not a problem.
3. Cut the fish into about 8 pieces. Season the fish with salt and pepper on both sides.
4. Dredge the fish pieces in additional rice flour to help the batter stick to the fillets. Dip the pieces into the batter and carefully drop them into canola oil filled deep fryer that has been preheated to 375 degrees F.
5. Fry for a few minutes, about 5 is fine depending on the thickness of the fillets; just until golden brown on both sides. Drain on a wire rack placed over a cookie sheet. Serve immediately.
6. If you have to fry the fish in more than one batch at a time, hold the fish in a 200 degree F oven on the draining rack to provide air circulation all the way around the fried fish pieces to prevent the fish from getting soggy.

To prepare the Lime and Caper Tartar Sauce

1. Stir all ingredients together until well blended.
2. Let sit in the fridge for an hour or more to let the flavors meld before serving with the fried fish.

Notes

Although this recipe calls for 2 pounds of fish it can probably easily do twice that amount if fish. Feel free to halve the recipe if you like. I think I'd still use the whole egg, but maybe cut the soda water or beer back a little bit to compensate. You can add a little more of the soda water/beer if it the batter seems too thick. Let the consistency of the final better be your guide.

In response to a question about batter sticking to the bottom of the deep fryer basket, I've added this note. Thanks to Rob for reminding me to add this tip. 

I use the same trick they use in the fish and chips shops. Don’t just drop the fish immediately into the oil, take a few seconds with each piece. Get a good grasp on one corner of the piece and almost submerge it up to the point where the tongs or your fingers are hold in the piece of fish. Being very careful not to burn yourself, sway the fish back and forth in the oil for about 5-10 seconds before dropping it completely into the il. This gives it a few seconds for the outside crust to set and it wont be able to seep into the metal grating that forms the basket.

Recommended Products

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• 
  Hamilton Beach 35033C 3-Liter Oil Capacity Deep Fryer
• 
  Rock Recipes: The Best Food From My Newfoundland Kitchen

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 839Total Fat 31gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 27gCholesterol 171mgSodium 850mgCarbohydrates 70gFiber 2gSugar 10gProtein 60g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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