Few meals can match the satisfying crunch and delicious flavor of super crispy fish and chips. This beloved dish has been a favorite for generations, offering the perfect combination of flaky fish, golden batter, and hearty chips. Whether you’re recreating a taste of your favorite pub or introducing your family to this classic, this recipe ensures perfectly crispy fish and chips every time.
Let’s dive into how you can make this restaurant-quality meal right in your own kitchen!
Ingredients for Super Crispy Fish and Chips
Here’s a detailed list of ingredients to get started.
For the Fish
Ingredient | Amount |
Cod fillets (boneless, skinned) | 2 pounds |
Canola or peanut oil | For deep frying |
For the Fish Batter
Ingredient | Amount |
All-purpose flour | 1 cup |
Rice flour | 1 cup |
Black pepper (freshly ground) | ½ teaspoon |
Salt | 1 teaspoon |
Egg (lightly beaten) | 1 large |
Soda water (cold) | 2 ¼ cups (or beer!) |
For the Lime and Caper Tartar Sauce
Ingredient | Amount |
Mayonnaise | 1 cup |
Capers (chopped) | 2 teaspoons |
Sweet pickle relish | 2 teaspoons |
Honey | 1 teaspoon |
Worcestershire sauce | 1 teaspoon |
Lime juice | Juice of ½ lime |
Lime zest (finely chopped) | 1 teaspoon |
Black pepper (pinch) | To taste |
Why You’ll Love This Recipe
- Unbeatable Crispiness: The combination of rice flour and soda water creates a light, airy batter that stays crispy.
- Homemade Goodness: Fresh ingredients make this dish far better than any takeout.
- Simple Ingredients: You probably already have most of these items in your pantry.
- Customizable: Pair it with your favorite dips or try variations like sweet potato fries.
Step-by-Step Instructions for Super Crispy Fish and Chips
1. Prepare the Batter
- In a large bowl, combine the all-purpose flour, rice flour, black pepper, and salt.
- Add the egg and soda water (or beer) and whisk until just combined. Don’t worry about small lumps—they help create a crispy texture.
2. Prep the Fish
- Cut the cod fillets into about eight equal pieces.
- Season both sides of the fish with salt and pepper.
- Lightly dredge the fillets in additional rice flour. This step ensures the batter sticks to the fish.
3. Heat the Oil
- Fill a deep fryer or heavy-bottomed pot with canola or peanut oil.
- Heat the oil to 375°F (190°C). Use a thermometer for accuracy to ensure perfect frying.
4. Fry the Fish
- Dip each piece of fish into the batter, ensuring it’s fully coated.
- Carefully lower the fish into the hot oil, frying in small batches to avoid overcrowding.
- Cook for about 5 minutes or until the batter is golden brown and crispy on both sides.
- Remove the fish from the oil and drain on a wire rack placed over a baking sheet.
5. Keep the Fish Warm
- If frying in multiple batches, keep the cooked fish warm by placing it in a 200°F (93°C) oven.
- Use a draining rack to maintain air circulation, preventing sogginess.
6. Make the Lime and Caper Tartar Sauce
- Combine mayonnaise, chopped capers, sweet pickle relish, honey, Worcestershire sauce, lime juice, lime zest, and black pepper in a bowl.
- Mix until well-blended and refrigerate for at least an hour to allow the flavors to meld.
7. Serve the Fish and Chips
- Serve the crispy fish immediately with freshly cooked chips and a side of lime and caper tartar sauce.
- Garnish with lemon wedges or additional lime zest for an extra pop of flavor.
Tips for the Best Super Crispy Fish and Chips
- Keep the Batter Cold: Cold soda water or beer helps create a light, airy batter.
- Use Fresh Oil: Fresh oil prevents the fish from tasting greasy.
- Don’t Overcrowd the Pan: Frying in small batches ensures even cooking and crispiness.
- Choose the Right Fish: Cod is ideal for its flaky texture, but haddock or pollock work well too.
- Season Immediately: Sprinkle salt over the fish as soon as it comes out of the fryer to enhance flavor.
Nutritional Information for Super Crispy Fish and Chips
Nutrient | Per Serving (Approx.) |
Calories | ~450 kcal |
Protein | ~30g |
Carbohydrates | ~40g |
Fat | ~15g |
Fiber | ~2g |
Serving Suggestions for Super Crispy Fish and Chips
- With Chips: Serve with thick-cut fries or sweet potato fries for a classic pairing.
- As a Meal: Add a side of mushy peas or coleslaw to round out the dish.
- For Dipping: Offer ketchup, malt vinegar, or spicy aioli alongside the tartar sauce.
Creative Variations
- Gluten-Free Batter: Replace the all-purpose flour with a gluten-free flour blend.
- Spicy Twist: Add cayenne pepper or smoked paprika to the batter for extra heat.
- Sweet Potato Chips: Swap traditional fries for sweet potato fries for a unique side.
- Panko-Crusted Fish: For a different texture, coat the fish in panko breadcrumbs instead of batter.
FAQs About Super Crispy Fish and Chips
1. Can I use frozen fish for this recipe?
Yes, but make sure to thaw it completely and pat it dry before using. Excess moisture can make the batter soggy.
2. What oil is best for frying fish?
Canola or peanut oil is ideal due to their high smoke points and neutral flavors.
3. How do I keep the batter from falling off the fish?
Dredge the fish in rice flour before dipping it into the batter to help it stick better.
4. Can I bake the fish instead of frying it?
While baking won’t produce the same crispiness, you can bake the fish at 425°F (218°C) for 12–15 minutes. Use panko breadcrumbs for a crunchy texture.
5. How do I reheat leftover fish and chips?
Reheat in a 375°F oven for 10–12 minutes to restore crispiness. Avoid microwaving, as it can make the fish soggy.
6. Can I make the batter ahead of time?
The batter is best made fresh, but you can mix the dry ingredients in advance and add the wet ingredients just before frying.
Conclusion: Master the Art of Super Crispy Fish and Chips
Super crispy fish and chips are a classic dish that never goes out of style. With this recipe, you can recreate the golden, crunchy perfection of your favorite pub meal in the comfort of your own kitchen. The light, airy batter, paired with tender fish and a flavorful tartar sauce, makes this dish an instant hit.
Ready to impress your family or guests? Grab your ingredients, heat up the oil, and fry your way to a delicious dinner!
PrintSuper Crispy Fish and Chips: A Classic Dish Done Right
- Total Time: 45 minutes
- Yield: 4 servings
Description
Experience the irresistible crunch of Super Crispy Fish and Chips! Tender, flaky fish coated in a light, golden batter pairs perfectly with hearty chips and a zesty lime-caper tartar sauce. Recreate this iconic dish for a taste of restaurant-quality goodness at home.
Ingredients
For the Fish:
- 2 pounds cod fillets (boneless, skinned)
- Canola or peanut oil (for frying)
For the Batter:
- 1 cup all-purpose flour
- 1 cup rice flour
- ½ teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1 large egg (lightly beaten)
- 2 ¼ cups cold soda water (or beer)
For the Lime and Caper Tartar Sauce:
- 1 cup mayonnaise
- 2 teaspoons capers (chopped)
- 2 teaspoons sweet pickle relish
- 1 teaspoon honey
- 1 teaspoon Worcestershire sauce
- Juice of ½ lime
- 1 teaspoon finely chopped lime zest
- Pinch of black pepper (to taste)
Instructions
- Prepare the Batter:
- In a large bowl, mix the all-purpose flour, rice flour, black pepper, and salt.
- Add the beaten egg and cold soda water (or beer). Gently whisk until combined. Avoid overmixing; small lumps are okay.
- Prep the Fish:
- Cut the cod fillets into about eight pieces.
- Pat the fish dry and season both sides with salt and pepper.
- Lightly coat each piece in additional rice flour to help the batter stick.
- Heat the Oil:
- Fill a deep fryer or heavy-bottomed pot with canola or peanut oil.
- Heat to 375°F (190°C). Use a thermometer for accuracy.
- Fry the Fish:
- Dip each piece of fish into the batter, ensuring it’s fully coated.
- Gently lower the fish into the hot oil. Fry in small batches to avoid overcrowding.
- Cook for about 5 minutes, flipping as needed, until golden brown and crispy.
- Remove with a slotted spoon and drain on a wire rack over a baking sheet.
- Keep the Fish Warm:
- If frying in multiple batches, place the cooked fish in a 200°F (93°C) oven to keep warm without losing crispiness.
- Prepare the Lime and Caper Tartar Sauce:
- Combine mayonnaise, capers, sweet pickle relish, honey, Worcestershire sauce, lime juice, lime zest, and black pepper in a bowl.
- Mix well and refrigerate for at least 1 hour before serving.
- Serve:
- Serve the crispy fish immediately with freshly cooked chips and the tartar sauce.
- Garnish with lemon wedges or lime zest for extra flavor.
Notes
- Use cold soda water or beer for a lighter, crisper batter.
- Fry in small batches to ensure even cooking and avoid oil temperature drops.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
- Reheat leftovers in a 375°F oven for 10–12 minutes to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Deep-Fried
- Cuisine: British