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Oct 3, 2009 11:16 AM

Fish and Chip recipe?

We know how to make the chips (fries), but does anyone have a good recipe and/or tips for making the fish? We have a couple nice cod filiets that we wanted to fry up.


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  1. Batter for deep-frying fish: 3 parts cornstarch to 1 part flour; add 1 tsp. baking powder, 1/2 tsp. salt, i egg and 1/2 cup water per cup of flour mix. Whisk dry ingredients together then stir in egg and water. I like to add a dash or three of Tabasco as well.

    You can fry whole fillets if you want, though I prefer cutting the fish into approximately two-bite sized pieces. I'm also a strong believer in salting food before battering it. Pat the fish dry with paper towels, salt lightly. Have some flour handy to dust the fish with before dipping it in batter, as that helps the coating to adhere. Use either a deep fryer or an inch or two of oil in a pan. When you drop a bit of batter into the oil and it jumps around and starts to brown, the temperature is right. If it browns immediately and heads for black, you're too hot! But then if you're familiar with making French fries you probably don't need any frying advice from the likes of me...

    1. Will's advice is spot on. I like to mix half rice flour and half all purpose, and I sub out beer for the water. Never made a fish batter with egg in it but I bet it's good and helps the batter "cling" to the fish better. Happy eating! adam

      1. Did you see Heston Blumenthal's In Search of Perfection episode on fish and chips? I don't know if it's posted; it's in the companion book. He talks about rice flour too ... says it's quite common to use it as part of the flour. Also that the batter should be as cold as possible with something bubbly for the liquid. Like the beer adamshoe uses. He does it all to extreme tho and puts the cold batter in a seltzer bottle in the fridge. Then squirts it out of the seltzer bottle creating even more bubbles . . . FYI only! :-)

        Also British chippies don't release it into the oil right away. They tend to hold onto it with tongs, drag it back and forth thru' the oil a few times and then release. It creates a bit of a "flotation device" to keep it from touching the bottom of the pot.

        1. Here's a beer batter that I've been using and loving. Also did onion rings with it.