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.
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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.
Thanks for the recipe and instructions... Can you tell me how long of a time frame this would have after mixing the batter? I am looking for a crispy batter for use in a restaurant, but can't be mixing up a batch every time we get an order, as this is not possible. Would a batch last a few hours and if so, how would it be stored for optimum quality
I have no idea. I've only used it at home. You'd have to experiment yourself, I'm afraid.
Can you use a regular fry pan as I do not have a deep fryer.?
I sometimes use a cast iron dutch oven, but I always tend it carefully, do not walk away and ALWAYS use a thermometer so you know when to regulate the heat.
What about just a cast iron skillet? Not a Dutch oven.
That's a but shallow for deep frying.
This may sound like heresy, but might it be possible to cook the fried fish in the oven instead of a deep fryer (a la Best Oven Fried Chicken)? We don't have a fryer and don't have any particular interest in getting one. A dutch oven is a possibility but I still would have to deal with the used oil.
Thanks
Battered fish really has to be fried.
Hi Barry.
I assume when you say "Small umps in the batter are not a problem", you mean small lumps?
Just checking that it's not something else that I'm not familiar with.
Cheers, Deb.
Of course.
What brands of beer do you recommend using with this recipe instead of the soda water?
Any lager or Pilsner should work nicely
Hi Barry! I just wonder if I could just use cold water not soda water or beers?
The beer helps make the batter crispy but if you prefer slightly less crispy water would be fine
You mentioned nothing for just chips so can I do this or not ????
I don't understand the question.