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–+ servings

Crispy Battered Fish and Chips Recipe

This version of the classic British food has an extra crispy exterior since it’s fried with a combination of all-purpose flour, rice flour, beer and a bit of vodka.
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Prep Time 30 minutes
Cook Time 30 minutes
Servings: 4
Calories: 744
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 large Russet potatoes ((about 2½ pounds, scrubbed and peeled))
  • ¼ cup white vinegar
  • Vegetable oil, (as needed, for frying)
  • Kosher salt, (as needed)
  • 1½ pound cod or other flakey white fish
  • Kosher salt, (as needed)
  • Freshly ground black pepper, (as needed)
  • Vegetable oil, (as needed, for frying)
  • 1 cup all-purpose flour
  • 1 cup white rice flour
  • 2 teaspoons baking powder
  • ½ teaspoon turmeric
  • ½ cup vodka
  • 1¼ cup chilled lager beer
  • Sliced lemon, (for garnish)
  • Malt vinegar, (as needed)
  • Tartar sauce, (as needed)

Method
 

  1. For the fries:
  2. For the battered fish:
  3. For serving:

Nutrition

Serving: 1gCalories: 744kcalCarbohydrates: 125gProtein: 34gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 49mgSodium: 189mgPotassium: 350mgFiber: 7gSugar: 2gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • For perfectly crispy fries, soak the cut potatoes in a mixture of cold water and vinegar for at least 30 minutes before frying. This helps remove excess starch and enhances their crispiness.
  • Keep your frying oil at a steady temperature of around 350°F (175°C) for the best results. If the oil is too hot, the batter may burn before the fish cooks through; too cool, and you'll end up with soggy fish.
  • To ensure your fish is cooked perfectly, look for a golden-brown color on the batter and check that the internal temperature reaches 145°F (63°C) for flakiness without dryness.
  • If you want to make your batter lighter, try swapping half of the all-purpose flour for cornstarch, which will give you an even crispier texture.
  • Leftover fish and chips can be stored in the fridge for up to 2 days. Reheat them in an air fryer or a preheated oven at 375°F (190°C) for about 10 minutes for the best texture.

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