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Crispy Homemade FISH AND CHIPS Recipe

Byamazingfoodstv


Crispy Homemade Fish and Chips is not an oxymoron. It can happen for you! In the pursuit of crisp, I did a lot of R&D on this one and have landed on a fish and chips recipe that is not only super crispy, but you can make it at home. In fact, I encourage it.

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RECIPE:

CHIPS
•3-4 lbs (1.5kg) of kennebec potatoes or a bag of nice frozen fries. Russet potatoes will work in a pinch, but see video disclaimer
•Approx 2 quarts/2 liters of neutral oil (canola, soy, or beef tallow works. amount varies depending on size of your pot)
•3000g or about 3 quarts water
•45g or 3TBSP white distilled vinegar

Cut off the most rounded sides of the potato so you have a flat stable potato to work with, then cut potatoes into 3/4″ matchsticks.

Add the cut potatoes, or chips as we’ll call them from now on, into a large container of cold water to rinse off starch. Drain water from chips and repeat. Add water to chips again. If the water is still dirty, drain and repeat. If the water is clear, refrigerate chips in the now clean water for 2-24 hours.

When you’re ready to cook, add water and vinegar into a large heavy bottomed pot (i’m using an old 5.5 qt dutch oven) and bring to a boil. Once boiling, add the soaked chips and bring the water back to a simmer. Allow to simmer for about 10 minutes, stirring occasionally. After about 10 mins, break a chip or pierce with a fork to check for doneness. Your fork shouldn’t meet resistance, but the chip shouldn’t be falling apart.

When ready, transfer chips to a wired rack. Blot with a towel to start the drying process then allow to cool for about 15 minutes. Pour out the boiling water, dry your pot well, and add about 4 inches of neutral oil or fat into your pot.

Preheat oil over medium until it reaches 285°F/140°C . When oil is preheated to 285°, add in chips into oil. After 5 minutes, drain well on wire rack and freeze for 30 minutes. We’ll finish them after we cook the fish.

FISH + BATTER + FRYING
•1-1.25 lbs or .5kg fresh atlantic cod (i recommend thicker loin pieces)
•12 oz beer
•100g or 3/4 cup ap flour
•100g or 1/2 cup white rice flour
•2g or 1/2 tsp salt
•2g or 1/2 tsp baking powder
•25g rice flour

Cut fish into appropriate, similarly sized pieces. Season pieces lightly on both sides with salt. Let sit while you make the batter.

For the batter, whisk 75g ap flour, 75g white rice flour, salt, and baking powder together then whisk in 50-75% of your beer. The consistency you’re looking for is thin pancake batter. Chill in the fridge for a few minutes before use.

Back to the resting cod. Use a towel to gently dry all sides of each piece VERY well.

Mix a 50/50 blend of the remaining rice flour and ap flour (about 25g of each) and lightly dredge each piece of fish in this blend.

Heat large heavy-bottomed pot of oil to 375°F / 190°C. Drop cod into batter, coat, and allow each piece to drain well before dropping into oil (gently, away from your body). I recommend frying 2 pieces at a time to maintain your oil temperature. After about 4 minutes of frying, or when batter is crisp and deeply golden, transfer fish to a wire lined rack with a spider or slotted spoon (fish should stay crisp for at least 30 minutes).

After fish is cooked, lower oil temperature to between 350°-360°F (175°-185°C) gently lower in chips into oil (in 2-3 batches) to fry for 7-8 minutes. Once cooked and crisp on the outside, drain well, then transfer to a bowl and toss with salt.

TARTAR SAUCE FOR DIPPING:
•175g mayo
•100g chopped bread and butter pickles
•20g chopped capers
•10g chopped parsley
•30g chopped and rinsed red onion
•40g dijon mustard
•juice of 1/2 small lemon
•1 small clove garlic, minced

Stir to combine.

Chapters:
0:00 Intro: The Payoff of Homemade F+S
0:27 Failed chip attempts + potato selection
1:30 Cutting and rinsing the chips
2:55 Cooking the chips: pt 1
4:32 Preparing the fish and batter
6:54 Quick Tartar Sauce
7:25 Time to Fry

#fishandchips #fishrecipes #friedfish #crispyfries

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49 Comments

  4. Very similar to what I've been doing for 20 years but…way better. A couple little tweaks like the baking soda and rice flour; the tip about waving the fish to keep from sticking. For the first time ever my wife said she'll have her fish (cod) this way next time, as opposed to baked. Yeah it was that good

  7. Would say its no different or harder, than making your own fried chicken, shrimp, squid or any deep fried item. Doughnuts I would say would be the hardest , time or step wise I mean. We never eat out and I do most of the cooking. Nothing beats your own food. Even pack a lunch or dinner when on patrol as again never eat at fast food joints etc.

  8. VERY INFORMATIVE😊.I am not confidant about frying fish and that was a really good masterclass ,thankyou.Just to say,I am writing from the UK. I wish the USA would try roast potatoes, they go much better with all roast meats
    and a change from mashed.😊

  9. Thank you, Brian, for teaching us how to do this. Fish places in America have gotten too expensive. We went to Captain D's tonight, and it was $25 bucks for next to nothing. And, this was with COUPONS. Yes, coupons which only gave ONE DOLLAR off the meals. Usually, they give $3 or $4 bucks off. Not anymore. So, we are gonna learn how to cook it at home. We are not going back with how much they charge, and then they have SURCHARGES on Mac & Cheese … Believe that? Plus wanna charge 50 cents for one tiny packet of tartar sauce. FOOK THEM …

  10. Why on earth do you waste so much potato i waste nothing and guess what the chips are amazing why do these people say their fish and chips are so good my taste does not mean yours is the best mine are the best because it is normal cooking and i never waste nothing what aload of bull shit

  12. Please forgive me, but I don't understand. You couldn't get russet potatoes crispy the way you like, but one of your recommended alternatives is frozen fries, specifically Ore-Ida and Alexis…both of these as far as I can tell were made from russets. Am I missing something?

  21. This was a bit of work, but let me tell you, these were the best fish and chips me and my entire family ever had! I saved this recipe, I downloaded this recipe I'm going to memorize it because it's totally worth the trouble.

  35. I made this tonight and everyone loved it! So for subs, my grocery store doesn't have rice flour so I did sub in corn starch. I used Guinness instead of the green beer. For the tarter sauce I subbed stone ground mustard, and I made a garlic paste by pressing 2 small fresh garlic cloves into kosher salt. The flour I used is fresh milled from a local farm, and I've gotten to know its personality a bit. I find it's great for gravy and batter, I just have to use a bit more of it than the recipe calls for, I believe it must be lower in protein. I found that the fish came out best frying at 3 minutes per side, but I don't have a thermometer, so I assume it was a little less hot than what's recommended. I used the frozen ore-ida fries and they were good, I did try to let them thaw and dry them a bit in paper towels before frying. My wife said it's the best fried fish she's had so… SUCCESS!

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