Tyler Florence's Ultimate Fish and Chips

READY IN: 40mins
Recipe by Jessica K

I got this off the food network site. I haven't tried these but my hubby loves fish and chips. He grew up overseas and used to be able to get them regularly. I showed him several recipes, including zaar ones, and this was the one he said to make!

Top Review by Sephardi Kitchen

This is REALLY late since I made these with my boyfriend over a year ago- but the recipe is great! We absolutely loved the breading-- rice flour soda water comes out extra crispy, far better than the flour batters I'm more used to seeing. We didn't have a deep fryer, so just cooked the fish/chips in a pan filled with 1-2" of oil, and it still came out perfect after we got the temperature right. Besides that, the only changes we made were to add a bit more seasonings to the batter (cayenne pepper, dried parsley, lemon pepper?).

And an FYI for anyone else considering this recipe-- the batter is PERFECT for onion rings! We made a whole batch of them along after the fish was done.

Ingredients Nutrition


  1. Heat 3 inches of the oil in a deep fryer. Or you can heat 3 inches of oil in a deep pot. Peel the potatoes and cut them into chips, about the size of your index finger.
  2. Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
  3. Put the chips back in the fryer for 4 to 5 minutes until crispy and brown. Take out and drain.
  4. In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter.
  5. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
  6. Now submerge the battered fish into the bubbling oil for 4 to 5 minutes until crispy and brown.
  7. Remove and drain the fish with the chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
  8. Tartar Sauce (about 1-1/4 cups): In a small mixing bowl, combine all tartar sauce ingredients. Chill before serving to let the flavors combine.

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