Crispy Homemade FISH AND CHIPS Recipe

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.

Peel the kennebec potatoes using a y peeler.

Cut the potatoes into three-quarters inch slabs and then into square chips.

Soak the cut potatoes in cold water to remove starch, changing the water until it is clear.

Refrigerate the soaked potatoes for 2 to 24 hours (overnight recommended).

Measure 3000 grams of water and 45 grams of white distilled vinegar into a large heavy-bottom pot.

Bring the water to a boil, then add the soaked chips and simmer for about 10 minutes.

Check the doneness of the chips, then transfer them to a wire rack to drain and cool.

Blot the chips dry with a paper towel and let them cool for 15 to 20 minutes.

Heat about four inches of canola oil in the pot to 285°F.

Fry the chips at 285°F for 5 minutes, then drain and place back on the wire rack.

Freeze the chips for about 30 minutes to enhance crispiness.

Cut the fresh atlantic cod into smaller pieces and season with salt.

Prepare the batter by mixing 75 grams of all-purpose flour, 75 grams of white rice flour, 2 grams of salt, and 2 grams of baking powder in a bowl.

Whisk in about 75 ounces of beer until the desired texture is achieved, then refrigerate the batter.

Blot the cod pieces to remove excess moisture before battering.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens