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.
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 tartar sauce with my fee and chee. 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.
Looking for more Newfoundland inspired cuisine?
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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.
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
- ½ teaspoon black pepper, freshly ground
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 2 ¼ cups soda water, cold (or beer!)
For the Lime and Caper Tartar Sauce
- 1 cup plain mayonnaise
- 2 teaspoon capers, chopped
- 2 teaspoon sweet pickle relish
- 1 teaspoon honey
- 1 teaspoon Worcestershire sauce
- juice of ½ lime
- 1 teaspoon lime zest, chopped finely
- pinch black pepper
Instructions
To prepare the fish batter
- Combine dry ingredients.
- Add the egg and soda water and whisk together just until the liquid is incorporated. Small lumps 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.
To prepare the Lime and Caper Tartar Sauce
- 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.
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.
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Nutrition Information
Yield
4Serving Size
1Amount 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.
I just wanted to say that I love your site very much. The recipes are great and so easy to follow. Keep up the good work.
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I'm coming to your island in August! I can't wait to visit! My sister is marrying a NewFoundlander (is that right?)!
Lol Heather you almost got it right Us Newfounderlanders try to explain how to say it by saying the word understand Newfoundland lol I hope you enjoy your visit to our province because our greatest asset is the people
Hi Heather ..I sure hope you enjoy your time here in our beautiful province. I am sure that you will. We are a pretty friendly bunch you will find. Your sister has good taste I have to say. lol. Anyways be sure to have a big feed of fish, chips, dressing and gravy while you are here. It is the best.
How much Soda would you use in 2 1/4 cups of water?
I don't really understand your question? By soda water I mean club soda or seltzer water.
Silly question...what kind of fish do you use? The fish in the picture looks AMAZING and I'd like to know what kind it is.
Almost always cod.
Hi...there is no such thing as a silly question. In order to know you have to ask. Newfoundlanders use codfish most times pan fried or deep fried with french fries or potatoe. I love cod. it is delicious.
Barry, the secret to the crispiest fish & chips is coming to your house to eat it LOL.
We made this last night for dinner. So delicious!! We drizzled a little lemon juice and vinegar over our fish before dipping in the tartar sauce. I LOVED it!! Thank you!
Hi there. Im planning to try this tomorrow. Would it matter if I used brown rice flour instead of rice flour?
Thanks.
Should be fine , I think.
What if we omit all purpose flour and use only rice flour?
I've heard from GF folks who do just that. Did you try?
I have never seen a fish/beer batter with an egg added How does that change the batter? Does it make it heavier or denser? Thank you. P.S. I do receive your news letters/recipes via my email and in my FB news feeds Love them and always recommend you site to friends as one of the best, if not the best, food site/page. I will leave a rating after I try it If I fail, I will blame the carpenter, not the tools 😉
Thanks so much!
Egg helps bind with the rice flour and give it better structure.
Can I keep the leftover batter for another day? Would you know how long it will last?
Not going to last, I'm afraid.
Hi Barry! Tried this last night and it was delicious but the fish kept sticking to the bottom if the deep fryer basket! Any resin for this or advice on how to avoid it?
Thanks!
Hi Rob, 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. Glad you liked the recipe and I hope this helped, Barry.
Barry,
Do you have a recommendation on frying the fish without a deep fryer? Currently, I do not have one and I wondered if there was another option to frying the fish, in a dutch oven perhaps?
Thank you for your time,
Britnie
A dutch oven is a great choice but you really need to get a thermometer that hooks onto the side so that you can regulate the temperature. Otherwise it will get too hot and burn the batter. The thermometer is an absolute must in my opinion, both for safety and for accurate cooking temperature. Never leave the pan unattended either. Hot oil in the kitchen means you must be in the kitchen to mind it.