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.
- vegetable oil, for deep frying
- 4 large russet potatoes
- 473.18 ml flour
- 14.79 ml baking powder
- 4.92 ml salt, plus more for seasoning
- 2.46 ml fresh ground black pepper, plus more for seasoning
- 1 large egg, lightly beaten
- 340.19 g can soda water
- 118.29 ml rice flour, for dredging
- 2 (453.59 g) cod fish fillets or 2 (453.59 g) haddock fillets, cut in 1/2 on an angle
- malt vinegar, for serving
- 236.59 ml mayonnaise
- 14.79 ml capers, chopped
- 14.79 ml cornichon, chopped
- 29.58 ml flat leaf parsley, finely chopped
- 1 lemon, juiced
- 0.25 ml hot sauce
Directions See How It's Made
- 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.
- 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.
- Put the chips back in the fryer for 4 to 5 minutes until crispy and brown. Take out and drain.
- 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.
- 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.
- Now submerge the battered fish into the bubbling oil for 4 to 5 minutes until crispy and brown.
- 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.
- 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.