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Super Crispy Fish and Chips: A Classic Dish Done Right


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  • Author: Stacy
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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