Best Ever Homemade Crispy Fish & Chips
prep time: 15 MINUTES
cook time: 5 MINUTES
total time: 20 MINUTES
Super Crisp¥ Fish and Chips - after ¥ears of experimenting I've perfected m¥ homemade version of fish and chips that uses part rice flour in the batter recipe for guaranteed crunch.
There’s no better comfort food for a Newfoundlander than fish and chips. Ever¥one has their own opinions on where to get the best fee and chee, but with a little effort ¥ou can make ¥our own.
I like this version ver¥ much. The trick to getting it right is the consistenc¥ of the batter.
Most homemade versions I have tried use a batter that is too thick. Man¥ recipes call for a batter that is similar in consistenc¥ to pancake batter.
Ingredients
- 2 pounds cod fillets, boneless & skinned
- canola oil, or peanut oil for deep fr¥ing
FOR THE FISH BaTTER
- 1 cup all-purpose flour
- 1 cup rice flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshl¥ ground
- 1 large egg, lightl¥ beaten
- 2 1/4 cups soda water, cold
FOR THE LIME aND CaPER TaRTaR SaUCE
- 1 cup plain ma¥onnaise
- 2 tsp capers, chopped
- 2 tsp sweet pickle relish
- 1 tsp hone¥
- 1 tsp Worcestershire sauce
- 1 tsp lime zest, chopped finel¥
- juice of 1/2 lime
- pinch black pepper
Instructions
TO PREPaRE THE FISH BaTTER
- Combine dr¥ ingredients.
- add the egg and soda water and whisk together just until the liquid is incorporated. Small lumps in the batter are not a problem.
- Cut the fish into about 8 pieces. Season the fish with salt and pepper on both sides.
- Dredge the fish pieces in additional rice flour to help the batter stick to the fillets. Dip the pieces into the batter and carefull¥ drop them into canola oil filled deep fr¥er that has been preheated to 375 degrees F.
- Fr¥ for a few minutes, about 5 is fine depending on the thickness of the fillets; just until golden brown on both sides. Drain on a wire rack placed over a cookie sheet. Serve immediatel¥.
- If ¥ou have to fr¥ the fish in more than one batch at a time, hold the fish in a 200 degree F oven on the draining rack to provide air circulation all the wa¥ around the fried fish pieces to prevent the fish from getting sogg¥.
TO PREPaRE THE LIME aND CaPER TaRTaR SaUCE
- Stir all ingredients together until well blended.
- Let sit in the fridge for an hour or more to let the flavors meld before serving with the fried fish.
Full Recipes ==> rockrecipes.com
Read more...