English-Style Fish and Chips

Recipe courtesy Tyler Florence

Show: Food 911Episode: Fish and Chips

Rated: 5 stars out of 5Rate itRead users' reviews (62)

RECIPE
COMMENTS & REVIEWS(62)

Cook Time:
10 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 25 min
Inactive Prep: 30 min
Cook: 10 min
Total:: 1 hr 5 min

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Ingredients

Vegetable oil, for deep frying
4 large russet potatoes
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 large egg, lightly beaten
1 (12-ounce) can soda water
1/2 cup rice flour, for dredging
2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle
Malt vinegar, for serving
Tartar Sauce, recipe follows

Directions

Heat 3-inches of the oil in a deep fryer to 325 degrees F. Alternately, 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.

Crank the oil temperature up to 375 degrees F.

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.

Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully wave the battered fish into the bubbling oil before dropping them in on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.

Tartar Sauce:

1 cup mayonnaise

1 tablespoon chopped capers

1 tablespoon chopped cornichons

2 tablespoons finely chopped flat-leaf parsley leaves

1/2 lemon, juiced

Dash hot sauce

In a small mixing bowl, combine all ingredients. Chill before serving to let the flavors marry.

Yield: about 1 1/4 cups

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Comments & Reviews

recipe English-Style Fish and Chips
Tom Bradenton, FL 07-21-2009
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Not Crisp AT ALL
Rated: 1 stars out of 5

Big disappointment. The coating simply is NOT crispy at all. Even after frying the fish THREE times in the oil, this recipe... did not result in crispy fish. It's nothing like what you can buy in London. Read more
recipe English-Style Fish and Chips
HEATHER Bowie, MD 07-19-2009
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Excellent batter
Rated: 5 stars out of 5

The batter was full of flavor and really crispy. My grandmother was from England and we had to take her to an English style... fish n' chips restaurant when she would visit us in California. This recipe reminds me of what she considered "English." I had to refrigerate some of the pieces. The fish was excellent cold.Read more
recipe English-Style Fish and Chips
Kara Ann Sanford, FL 06-14-2009
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Amazing!!
Rated: 5 stars out of 5

This Father's Day will be the 4th time in a row that my Dad has requested this meal. Our whole family loves it. It is crispy,... delicious, and tender. I recommend chilling the soda water before adding it, its the secret for making non greasy tempura. You have to try this!! Read more
recipe English-Style Fish and Chips
sue pensacola, FL 04-19-2009
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Fish and Chips
Rated: 4 stars out of 5

I thought the fish was great. I used cropie since that is what I had. I thought the chips would be crisper. Big... disappointment. Maybe I did something wrong but I followed the recipe. They were pretty soggy, even though they were nice and brown, looked like they would be crispy. Next time I will just buy frozen fries to get what I was expwecting. But overall, everything was great. I will use this batter for other things as well, such as veggies. YumRead more
recipe English-Style Fish and Chips
Susan Philadelphia, PA 04-15-2009
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Nothing fishy about this recipe
Rated: 5 stars out of 5

This recipe was wonderful! I followed everything except the rice flour step because I didn't have any, and the fish still... came out very light and crisp. I did make half the batch with some Old Bay sprinkled into the batter, and that also came out delicious. I will never have to go out for my fish and chips again.Read more
recipe English-Style Fish and Chips
zakiyyah hicksville, NY 04-02-2009
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YOU MUST TRY THIS RECIPE!
Rated: 5 stars out of 5

I made this recipe a few nights ago and couldn't believe how easy it was to prepare and how delicious it came out! The only... alterrations I made was using all-pupose flour instead of rice flour (since I couldn't find it in the store) and lightly seasoning the fish with onion powder, garlic powder, and paprika, in addition to salt and pepper. The batter was perfect--it actually adhered to the fish during frying so the result was a delicious, thick, crunchy, golden coating. I will be making this one again.Read more