English-Style Fish and Chips

Tyler Florence

Recipe courtesy Tyler Florence

Show: Food 911Episode: Fish and Chips

Rated 5 stars out of 5
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Total Time:
1 hr 5 min
Prep
25 min
Inactive
30 min
Cook
10 min
Yield:
4 servings
Level:
Intermediate
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Ingredients

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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Newest Ratings and Reviews

Read all 66 reviews

  • 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.

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  • 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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  • on September 08, 2010

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    We made this recipe and even my picky eating daughter found something to love. She couldn't get enough of the crust! Every bit as good as beer battered fish and chips from the restaurant in my opinion. They were even good the second day reheated, although the crust obviously wasn't crispy, but it was still tasty!! This recipe and the crispy fish tacos from Tyler are my two favorite fish recipes ever! Thanks!!!

    people found this review Helpful.
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