How to Make Fish and Chips (Easiest Crispy Recipe) | Full Episode | Cook's Country (S11 E13)

white fish

🥗Healthier: cod

💰Cheaper: pollock

Pollock is often less expensive and still offers a good texture.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more nutrients.

beer

🥗Healthier: sparkling water

💰Cheaper: non-alcoholic beer

Sparkling water can create a lighter batter.

Prepare the batter by mixing 1 cup of all-purpose flour, 1 cup of corn starch, 1.5 teaspoons of salt, and 1 teaspoon of baking powder.

Add 1.5 cups of light bodied American lager to the dry ingredients and whisk until smooth. Cover with plastic wrap and set aside.

Cut 2 pounds of skinless cod fillet into 8 pieces, about 4 ounces each.

Pat the fish dry with paper towels, then season with salt and pepper, transferring to a large plate.

Cut Yukon Gold potatoes by trimming one quarter inch off each rounded side, then slice into quarter inch thick planks to make fries.

Add the cut potatoes to 8 cups of cold peanut oil in a large pot and heat over high heat without stirring.

After 7 minutes, the oil should reach a rolling boil. Cook the potatoes at this boil for an additional 15 minutes until they are limp and the exteriors are beginning to firm.

After 22 minutes, gently stir the potatoes to prevent sticking, then continue boiling for an additional 4 minutes until golden brown.

Remove the potatoes using a spider or slotted spoon and set aside without salting them yet.

Check the oil temperature and ensure it reaches 375 degrees Fahrenheit before frying the fish.

Dip the seasoned fish pieces into the batter, ensuring they are well coated, then drag them across the oil before dropping them in to seal the batter.

Fry the fish in batches, ensuring the oil temperature remains at 375 degrees Fahrenheit.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens