A Fish & Chips recipe that will Hook Ya ! This recipe produces the best Fish & Chips hands-down, and for the fraction of the cost of ordering out. Superior Crunch Batter with perfectly cooked Cod or Haddock with some Seriously Good Homemade Fries or Store Bought. Plate it up with a side of Coleslaw & some Tartar Sauce.
Servings: 2 servings
Equipment
- 1 Deep Fryer
- 1 Mixing Bowl & Whisk
- 1 Rack For drying the fish fillets
Ingredients
- 4 Fillets Cod or Haddock - Dried to the touch
- Kosher Salt - as needed to season the fish very lightly
- 1 portion Homemade Fries - or use store bought
Deep Fry Batter
- 1/2 C JAH Poly Flour
- 1/2 C Cornstarch
- 1 Tbl Vinegar - or Lemon Juice, Rice Vinegar, Malt Vinegar
- 1/2 C Cold Water or Cold Beer - more if needed to adjust consistency
- 2 tsp Dry Mustard
- 1/4 tsp Ginger Powder, Garlic Powder, & White Pepper - each
Instructions
- Place thawed or fresh Fish Fillets on a wired rack and season lightly with salt. Either refrigerate or place in front of a fan to air dry until the fillets are dry to the touch.
- Heat up the Deep Fryer to 375 F. Mix Deep Fry Batter and seasoning with 1 Tbl Vinegar and 1/2 C Water or Beer and refrigerate 10–15 minutes. It will thicken slightly. Adjust the consistency if needed. You are looking for a thin Pancake batter consistency.
- Make sure the outside of the fish is dry to the touch before battering. Mix the batter again and dip the Fish Fillets into the Batter by the tail. Lift the fillet up and allow excess batter to drip off. Slowly lower into Deep Fryer by the Tail end, allowing the thicker part to set.
- Deep Fry for 5 minutes and flip them over halfway through. Lift the Basket and stand the fish up, let excess oil drain off and plate. Optionally, on some paper towel to absorb more oil from the fish.
- Deep Fry the French Fries. Serve the Fish & Chips with some Coleslaw, Onion Rings, Tartar Sauce and/or Cocktail Sauce.