Super Crispy Fish and Chips (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds cod fillets, boneless and skinned
02 -
canola oil or peanut oil, for deep frying
→ Fish Batter
03 -
1 cup all-purpose flour
04 -
1 cup rice flour
05 -
1/2 teaspoon freshly ground black pepper
06 -
1 teaspoon salt
07 -
1 large egg, lightly beaten
08 -
2 1/4 cups cold soda water or beer
→ Lime and Caper Tartar Sauce
09 -
1 cup plain mayonnaise
10 -
2 teaspoons capers, chopped
11 -
2 teaspoons sweet pickle relish
12 -
1 teaspoon honey
13 -
1 teaspoon Worcestershire sauce
14 -
juice of 1/2 lime
15 -
1 teaspoon lime zest, finely chopped
16 -
pinch of black pepper
# Instructions:
01 -
Combine all dry ingredients in a mixing bowl. Add the beaten egg and cold soda water or beer. Whisk just until the liquids are incorporated, leaving small lumps in the batter.
02 -
Cut the cod fillets into approximately 8 evenly sized pieces. Season both sides of the fish with salt and black pepper. Dredge each piece in additional rice flour to help the batter adhere to the fillets.
03 -
Preheat oil in a deep fryer to 375°F (190°C). Dip each piece of fish into the prepared batter, ensuring all sides are coated. Carefully lower them into the hot oil. Fry the fish for approximately 5 minutes, or until golden brown and fully cooked. Drain on a wire rack placed over a baking sheet.
04 -
If frying in multiple batches, keep the cooked fish warm in a 200°F (93°C) oven on the wire rack to ensure air circulation and prevent sogginess.
05 -
Combine mayonnaise, chopped capers, sweet pickle relish, honey, Worcestershire sauce, lime juice, lime zest, and a pinch of black pepper. Mix thoroughly and refrigerate for at least 1 hour to meld flavors. Serve alongside the fried fish.
# Notes:
01 -
To prevent batter from sticking to the fryer basket, hold each piece of fish partially submerged in the oil for 5-10 seconds before releasing it fully. This helps the crust set and prevents sticking.