Admittedly, Fish and Chips at home can be a little messy and tedious. But, it turned out alright this time. If you fry at the right temperature, they are not at all greasy.

One of the many keys to Fish and Chips success is the batter. I have seen this method in many recipes and would use it again. Flour, rice flour, baking powder, vodka, and beer. The amounts of liquid are approximate. It should resemble pancake batter. Also, covering it up and placing in the fridge for at least an hour or so helps. The fish was crispy and cooked all the way through in about 4 minutes.

The chips are a 3-time cook method…water blanch, and two fries.

This recipe serves 2 people and includes a great tartar sauce recipe.

Ingredients:

For the fish:

  • About 1 pound of cod, cut into equal portions
  • 3 ounces of flour by weight
  • 3 ounces of rice flour by weight
  • 1/2 tsp baking powder
  • 1/2 tbsp honey
  • About 6 ounces of vodka
  • About 6 ounces of Pilsner beer
  • Pinch of Kosher salt

For the chips:

  • 2 russet potatoes, peeled, cut 3/8 thick and 2 inches planks
  • Kosher salt

For the tartar sauce:

  • 1/2 cup mayonnaise
  • 1 tbsp minced onion
  • 2 tsp chopped capers
  • 1 tbsp minced dill pickle
  • 1 tsp Dijon mustard
  • 1/2 tsp lemon juice
  • Zest from 1/4 lemon
  • 1 tsp apple cider vinegar
  • 2 tsp chopped chives

Garnish:

  • Lemon wedges
  • Malt vinegar

Directions:

For the potatoes:

  • Rinse the cut potatoes in cold water a few times. Place them in a saucepan of cold water then bring to a boil. Cook for 2 1/2 minutes after it starts boiling. Drain then place on a wire rack over a sheet pan in the refrigerator for at least an hour to dry.
  • Heat your fryer oil to 270 degrees. Cook the fries until they begin to get some color, about 2-3 minutes. Drain and place on a wire rack over a sheet pan in the refrigerator.

For the fish:

  • Cut the fish into equal portions about the same shape for even cooking. Place in the refrigerator for at least an hour to dry our.

For the batter

  • Place all the ingredients in a mixing bowl, adding the beer last while stirring. Add more beer if it is too thick. It should be the consistency of pancake batter. Cover the bowl with plastic then place in the refrigerator for at least an hour. Before using, you may have to add more beer to thin it out a little.

To cook the fish:

  • Heat the fryer to 350 degrees. Lightly dust the filets with flour. Dredge in the batter to completely coat then carefully land slowly lower the fish into the oil one at a time depending on the size of your filet. Move them around and turn them a couple times. Cook for about 3-4 minutes depending on the thickness of the filets. Drain on a wire rack over a pan and keep warm in the oven while you cook the chips. Season lightly with salt to taste.

For the chips:

  • Note: I used the same oil for the chips as the fish and it was not fishy tasting.
  • Raise the temperature to 350-370 degrees.
  • Cook the chips in small batches so you don't crowd the fryer. Drain and place on a wire rack over a sheet pan while you cook the rest. Season with salt to taste.
  • Serve with tartar sauce, lemon wedges, and malt vinegar.
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