Fish and Chips

  • Level: Intermediate
  • Yield: 4 servings
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
Advertisement

Ingredients

Vegetable oil, for deep frying

3 large russet potatoes

2 cups rice flour

1 tablespoon baking powder

3 teaspoons salt, plus more for seasoning

1/2 teaspoon freshly ground black pepper, plus more for seasoning

1 (12-ounce) can soda water

1 large egg, lightly beaten

2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle

1/2 cup rice flour, for dredging

Malt vinegar, for serving

Directions

  1. Heat 3 inches of the oil in a deep fryer to 325 degrees F. Alternatively, use a deep heavy skillet.
  2. Peel the potatoes and cut them into chips (that is, fries) about the size of your index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips to a paper towel-lined platter to drain.
  3. Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. 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.
  4. Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully lower the battered fish into the bubbling oil 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.
Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Advertisement

119 Reviews

Lisa K.

We have tried so many GF recipes in general and out of desperation,I thought I would try something new-again. This has been our go to recipe over and over again now for the last 6 months and I haven't even bothered to find another! If you have left over batter,it makes incredible onion rings too!<br />

See All Reviews