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.
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.
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.
Using part rice flour in the batter is also a sure fire way to ensure a crispy, light batter. I love a little homemade tarter sauce with my fee and chee and the lime and caper version in the included recipe is a particular favorite.
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.
Like this Fish & Chips recipe?
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You might also like our recipe for Newfoundland Fish Cakes
- 2 pounds of boneless skinned cod fillets
- canola oil or peanut oil for deep frying
- 1 cup all-purpose flour
- 1 cup rice flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 large egg lightly beaten
- 2 1/4 cups cold soda water or beer
- 1 cup plain mayonnaise
- 2 tsp chopped capers
- 2 tsp sweet pickle relish
- 1 tsp honey
- 1 tsp Worcestershire sauce
- 1 tsp chopped lime zest
- juice of 1/2 lime
- pinch black pepper
Combine dry ingredients.
Add the egg and soda water and whisk together just until the liquid is incorporated. Small umps in the batter are not a problem.
Cut the fish into about 8 pieces. Season the fish with salt and pepper on both sides.
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.
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.
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.
Stir all ingredients together until well blended.
Let sit in the fridge for an hour or more to let the flavors meld before serving with the fried fish.
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.
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