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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By jovanna_2562938
Long Island, NY
on May 31, 2013
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Another reviewer said this recipe was in error, it isn't. Another F&C recipe Tyler uses, his latest version, uses only rice flour from start to finish. Years ago he had only THIS recipe online, and that's the one I then tried and loved...it uses rice flour for ONLY the undercoating, and uses All-Purpose flour for the batter. The other difference is that this recipe uses only 1 tsp. salt. The newer one uses 1 TBS. I like the all-purpose flour for the batter used in this recipe but I prefer using the 1 TBS. of salt in the other! I found the fish very bland with only 1 tsp. Also, when viewing Tyler's video on my DVR after the fact, he said that the batter should be the consistency of heavy cream. That's important! Mine was thicker, more like pancake batter. The coating on my fish was too heavy and so filling. Much better thinner. I recommend using a digital deep fryer as well, the results are less erratic that way. I also eliminate the egg bc of allergies. Very crispy and light.
By ChristyDV
Lakeland, Florida
on January 10, 2011
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It was pretty good. I didn't have any rice floor, so I just used the flour I had.
By M Hunt
on October 11, 2010
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Our friends sent us a box of Halibut from Alaska and I remembered watching Tyler make this recipe. His instructions were perfect; each person had a PLATE FULL of fish and chips and every man at the game night said it was the best Fish-n-chips they had ever had. We LOVE the batter.....easy to work with!! Thanks
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