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