Fish and Chips Recipe

Name: Fish and Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil, for deep frying; 3 large russet potatoes; 2 cups rice flour; 1 tablespoon baking powder; 3 teaspoons salt, plus more for seasoning; 1/2 teaspoon freshly ground black pepper, plus more for seasoning; 1 (12-ounce) can soda water; 1 large egg, lightly beaten; 2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle; 1/2 cup rice flour, for dredging; Malt vinegar, for serving

Servings: persons

Vegetable oil, for deep frying
3 large russet potatoes
2 cups rice flour
1 tablespoon baking powder
3 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 (12-ounce) can soda water
1 large egg, lightly beaten
2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle
1/2 cup rice flour, for dredging
Malt vinegar, for serving

1
Heat 3 inches of the oil in a deep fryer to 325 degrees F. Alternatively, use a deep heavy skillet.
2
Peel the potatoes and cut them into chips (that is, fries) about the size of your index finger.
3
Put the potatoes in a fryer basket and lower into the oil.
4
Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point.
5
Remove the chips to a paper towel-lined platter to drain.
6
Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt and pepper.
7
Combine soda water and egg and pour into the flour mixture.
8
Whisk to a smooth batter.
9
Spread the rice flour on a plate.
10
Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
11
Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil.
12
Carefully lower the battered fish into the bubbling oil on top of the chips.
13
Fry the fish and chips for 4 to 5 minutes until crispy and brown.
14
Remove the basket and drain the fish and chips on paper towels; season lightly with salt.
15
Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Vegetable oil, for deep frying, 3 large russet potatoes, 2 cups rice flour, 1 tablespoon baking powder, and more.

Yes, Fish and Chips falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish and Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions