Heston Blumenthal's Crispiest Fish and Chips
Heston Blumenthal's Crispiest Fish and Chips
Ingredients
For the Chips
- 4 potatoes, Maris Piper or Russet recommended
- 1 teaspoon salt, for boiling water
- as needed frying oil
For the Fish Batter
- 300 g plain flour
- 100 g rice flour
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 400 ml cold lager, the colder the better
For the Fish
- 4 cod or haddock fillet
- as needed salt, for seasoning
- as needed plain flour, for dusting
- as needed frying oil
Instructions
- 1
Cut the potatoes into a rectangular shape, approximately 1.5 cm by 1.5 cm.
⏱️ 10 min
- 2
Wash the cut potatoes thoroughly with cold water to remove any excess starch.
⏱️ 5 min
- 3
Boil the potatoes in water with 1 teaspoon of salt until they are slightly tender. This will take approximately 10-15 minutes. The potatoes are ready when they start to break apart ever so slightly around the edges.
⏱️ 15 min•🌡️ 100
- 4
Chill the boiled potatoes in the freezer for 30 minutes. This step helps remove excess water and is crucial for crispiness.
- 5
Fry the chilled potatoes at 130°C for 5 minutes. This cooks them all the way through.
⏱️ 5 min•🌡️ 130
- 6
Chill the partially fried potatoes again in the freezer for 30 minutes.
- 7
In a bowl, combine the plain flour, rice flour, baking powder, bicarbonate of soda, and salt for the batter.
⏱️ 5 min
- 8
Gradually mix in the 400 ml of cold lager until a smooth batter is formed. The cold temperature of the lager is important for achieving a crispy batter in the hot oil.
⏱️ 5 min
- 9
Place the batter in the fridge for at least 30 minutes to chill thoroughly.
- 10
Pat the fish fillet very dry with a paper towel.
⏱️ 2 min
- 11
Season the fish with salt.
⏱️ 1 min
- 12
Lightly dust the fish fillet with plain flour. This helps the batter adhere to the fish.
⏱️ 2 min - 13
Fry the potatoes a final time at 180°C until they are golden brown and crispy.
⏱️ 5 min•🌡️ 180
- 14
Season the hot, crispy chips with salt immediately after frying.
⏱️ 1 min
- 15
Dip the floured fish into the chilled batter, ensuring it is fully coated.
⏱️ 2 min
- 16
Carefully place the battered fish into hot oil preheated to 180°C. Fry until the fish is golden brown and crispy. This will take approximately 5-8 minutes, depending on the thickness of the fish fillet.
⏱️ 8 min•🌡️ 180
- 17
Serve the crispy fried fish with the twice-fried chips and a desired sauce.
⏱️ 1 min
Kitchen Tools
Heston Blumenthal's Crispiest Fish and Chips
For the Chips
- 4 potatoes, Maris Piper or Russet recommended
- 1 teaspoon salt, for boiling water
- as needed frying oil
For the Fish Batter
- 300 g plain flour
- 100 g rice flour
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 400 ml cold lager, the colder the better
For the Fish
- 4 cod or haddock fillet
- as needed salt, for seasoning
- as needed plain flour, for dusting
- as needed frying oil
Instructions
- 1
Cut the potatoes into a rectangular shape, approximately 1.5 cm by 1.5 cm.
⏱️ 10 min - 2
Wash the cut potatoes thoroughly with cold water to remove any excess starch.
⏱️ 5 min - 3
Boil the potatoes in water with 1 teaspoon of salt until they are slightly tender. This will take approximately 10-15 minutes. The potatoes are ready when they start to break apart ever so slightly around the edges.
⏱️ 15 min•🌡️ 100 - 4
Chill the boiled potatoes in the freezer for 30 minutes. This step helps remove excess water and is crucial for crispiness.
- 5
Fry the chilled potatoes at 130°C for 5 minutes. This cooks them all the way through.
⏱️ 5 min•🌡️ 130 - 6
Chill the partially fried potatoes again in the freezer for 30 minutes.
- 7
In a bowl, combine the plain flour, rice flour, baking powder, bicarbonate of soda, and salt for the batter.
⏱️ 5 min - 8
Gradually mix in the 400 ml of cold lager until a smooth batter is formed. The cold temperature of the lager is important for achieving a crispy batter in the hot oil.
⏱️ 5 min - 9
Place the batter in the fridge for at least 30 minutes to chill thoroughly.
- 10
Pat the fish fillet very dry with a paper towel.
⏱️ 2 min - 11
Season the fish with salt.
⏱️ 1 min - 12
Lightly dust the fish fillet with plain flour. This helps the batter adhere to the fish.
⏱️ 2 min - 13
Fry the potatoes a final time at 180°C until they are golden brown and crispy.
⏱️ 5 min•🌡️ 180 - 14
Season the hot, crispy chips with salt immediately after frying.
⏱️ 1 min - 15
Dip the floured fish into the chilled batter, ensuring it is fully coated.
⏱️ 2 min - 16
Carefully place the battered fish into hot oil preheated to 180°C. Fry until the fish is golden brown and crispy. This will take approximately 5-8 minutes, depending on the thickness of the fish fillet.
⏱️ 8 min•🌡️ 180 - 17
Serve the crispy fried fish with the twice-fried chips and a desired sauce.
⏱️ 1 min