Crispy English Fish & Chips
Crispy English Fish & Chips
Ingredients
For the Fish
- 4 cod fillets
- as needed salt
For the Batter
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 2 cups water
- 1/2 tablespoon salt
- 1/4 tablespoon paprika
- 1/4 tablespoon black pepper
- 1/4 tablespoon garlic powder
- 1/4 tablespoon cayenne pepper
- 1/4 tablespoon onion powder
- 1/4 tablespoon coriander
- 1/4 tablespoon cumin
- 1/4 tablespoon curry powder
- 1 tablespoon vinegar
For the Dredge
- as needed flour
- as needed salt
- as needed black pepper
- as needed oregano
For Frying and Serving
- as needed vegetable oil, for deep frying
- as needed chips, hot
- as needed tartar sauce
Instructions
- 1
Cut the cod into individual fillets. Season generously with salt and place them in the refrigerator to rest for 10 minutes.
⏱️ 10 min
- 2
In a large bowl, sift together the all-purpose flour, rice flour, and cornstarch.
⏱️ 2 min
- 3
Add all the batter spices (1/2 tablespoon salt, 1/4 tablespoon paprika, 1/4 tablespoon black pepper, 1/4 tablespoon garlic powder, 1/4 tablespoon cayenne pepper, 1/4 tablespoon onion powder, 1/4 tablespoon coriander, 1/4 tablespoon cumin, and 1/4 tablespoon curry powder) and the baking powder to the flour mixture. Whisk to combine.
⏱️ 2 min
- 4
Slowly whisk in the 2 cups of water into the dry batter ingredients until a smooth consistency is achieved. Let the batter rest at room temperature for 10 minutes.
⏱️ 10 min
- 5
Remove the fish fillets from the fridge and pat them thoroughly dry with paper towels.
⏱️ 2 min
- 6
In a separate shallow dish, combine flour, salt, black pepper, and oregano for the dredge. Lightly coat each fish fillet in this seasoned flour mixture, shaking off any excess.
⏱️ 3 min
- 7
Just before you are ready to fry, stir 1 tablespoon of vinegar into the prepared batter. This will help create an extra light and crispy coating.
⏱️ 1 min
- 8
Heat a deep fryer or a large, heavy-bottomed pot with enough vegetable oil to submerge the fish to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 9
Dip each dredged fish fillet into the batter, ensuring it is fully coated. Carefully place the battered fish into the hot oil. Fry in batches, if necessary, to avoid overcrowding the pot. Cook until golden brown and crispy, typically 4-6 minutes per side, depending on the thickness of the fish.
⏱️ 10 min•🌡️ 350
- 10
Remove the fried fish with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 1 min
- 11
Serve immediately with hot chips and your favorite tartar sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy English Fish & Chips
For the Fish
- 4 cod fillets
- as needed salt
For the Batter
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 2 cups water
- 1/2 tablespoon salt
- 1/4 tablespoon paprika
- 1/4 tablespoon black pepper
- 1/4 tablespoon garlic powder
- 1/4 tablespoon cayenne pepper
- 1/4 tablespoon onion powder
- 1/4 tablespoon coriander
- 1/4 tablespoon cumin
- 1/4 tablespoon curry powder
- 1 tablespoon vinegar
For the Dredge
- as needed flour
- as needed salt
- as needed black pepper
- as needed oregano
For Frying and Serving
- as needed vegetable oil, for deep frying
- as needed chips, hot
- as needed tartar sauce
Instructions
- 1
Cut the cod into individual fillets. Season generously with salt and place them in the refrigerator to rest for 10 minutes.
⏱️ 10 min - 2
In a large bowl, sift together the all-purpose flour, rice flour, and cornstarch.
⏱️ 2 min - 3
Add all the batter spices (1/2 tablespoon salt, 1/4 tablespoon paprika, 1/4 tablespoon black pepper, 1/4 tablespoon garlic powder, 1/4 tablespoon cayenne pepper, 1/4 tablespoon onion powder, 1/4 tablespoon coriander, 1/4 tablespoon cumin, and 1/4 tablespoon curry powder) and the baking powder to the flour mixture. Whisk to combine.
⏱️ 2 min - 4
Slowly whisk in the 2 cups of water into the dry batter ingredients until a smooth consistency is achieved. Let the batter rest at room temperature for 10 minutes.
⏱️ 10 min - 5
Remove the fish fillets from the fridge and pat them thoroughly dry with paper towels.
⏱️ 2 min - 6
In a separate shallow dish, combine flour, salt, black pepper, and oregano for the dredge. Lightly coat each fish fillet in this seasoned flour mixture, shaking off any excess.
⏱️ 3 min - 7
Just before you are ready to fry, stir 1 tablespoon of vinegar into the prepared batter. This will help create an extra light and crispy coating.
⏱️ 1 min - 8
Heat a deep fryer or a large, heavy-bottomed pot with enough vegetable oil to submerge the fish to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 9
Dip each dredged fish fillet into the batter, ensuring it is fully coated. Carefully place the battered fish into the hot oil. Fry in batches, if necessary, to avoid overcrowding the pot. Cook until golden brown and crispy, typically 4-6 minutes per side, depending on the thickness of the fish.
⏱️ 10 min•🌡️ 350 - 10
Remove the fried fish with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 1 min - 11
Serve immediately with hot chips and your favorite tartar sauce.
⏱️ 1 min