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Recipe courtesy of BatterFish
Recipe courtesy of BatterFish
Traditional Fish and Chips
- Level: Intermediate
- Total: 1 hr (includes cooling time)
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 789
- Total Fat
- 47 g
- Saturated Fat
- 4 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 37 g
- Cholesterol
- 73 mg
- Sodium
- 794 mg
- Level: Intermediate
- Total: 1 hr (includes cooling time)
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 789
- Total Fat
- 47 g
- Saturated Fat
- 4 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 37 g
- Cholesterol
- 73 mg
- Sodium
- 794 mg
Ingredients
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Directions
Special equipment:
a countertop deep-fryer- Heat oil in a countertop deep-fryer to 250 degrees F.
- Rinse the potatoes in cold water and pat each chip with paper towels until absolutely dry. Poach the chips in the oil until cooked but not browned, 3 to 4 minutes. Scoop up the chips, shake off the excess oil and set aside. Turn up the heat on the fryer to 350 degrees F.
- In a large bowl, mix together the flour, baking soda, vinegar and 3 heaping tablespoons salt until pasty. Add 2 cups water and whisk until there are no lumps. Refrigerate the batter for 15 minutes.
- Preheat the oven to 200 degrees F. Fill a second bowl with flour and season with salt. Sprinkle the fish fillets on both sides with salt and pepper, then dredge in the flour, making sure each fillet is completely covered.
- Working in batches, shake off the excess flour from the fillets and dip them into the cooled batter. Let excess batter drip back into the bowl before gently lowering the fillets into the fryer. Fry until the batter is golden brown and the fish is just cooked through but still tender and juicy, 4 to 5 minutes. Drain on a wire rack set over a baking sheet and transfer to the oven to keep warm.
- When all the fillets are cooked, crisp the chips in the fryer until golden brown. Carefully shake off the excess oil and season immediately with salt.
- Serve the fish and chips with malt vinegar and tartar sauce on the side.
Cook’s Note
When frying the fish, allow the oil temperature to return to 350 degrees F between batches to ensure the fillets have a crisp coating.
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6 Reviews
Jeffrey WinklerJanuary 21, 2024
Step 3 calls for 3 heaping tablespoons of salt to add to flour.Tell me this is a mistake!
Food Network UserApril 8, 2023
Great fish and chips! Love this babtter.
Dawn M.October 27, 2022
I made this last night, and it came out great! I will be using again and again.
Diana W.January 12, 2022
This if by far the best fish fry batter I have ever had...either made or gotten in some restaurant. Would love to follow his food truck, but truly appreciate him offering us his recipe!!! As other reviewers said, I only used 1 tbs of salt but will up that to 4tsp next time. Fantastic!!!!! I'd give it 10 stars if I could.
Diana W.January 21, 2022
I forgot to add that I halved this recipe using the 4 tsp. of salt
Food Network UserOctober 12, 2021
Used 1 1/2 tablespoons of salt instead, tasted amazing. I know I'm supposed to eat it with malt vinegar but it just ruins the taste completely for me!
Ellen O.March 18, 2020
Way to salt. I recommend reducing the amount of salt to 1tbs.
chewie10June 21, 2018
Amazing batter. Just cut back on the 3 TBLE of salt and make it about 2 TBLE if not less. Other than the salt issue this is an amazing batter. I did add some buttermilk for no reason at all except I like buttermilk with my fish and lots of pepper. I did have to thin the batter a bit and that is when I used the buttermilk and some water. Regardless of how some of the changes sound this batter is truly unreal.............so highly recommend. Best with wild cod. YUMMY.
