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Tyler Florence’s Ultimate Fish and Chips


Ingredients:

  • vegetable oil, for deep frying
  • 4large russet potatoes
  • 2cups flour
  • 1tablespoon baking powder
  • 1teaspoon salt, plus more for seasoning
  • 1⁄2teaspoon fresh ground black pepper, plus more for seasoning
  • 1large egg, lightly beaten
  • 1(12 ounce) can soda water
  • 1⁄2cup rice flour, for dredging
  • 2(8 ounce) cod fish fillets or 2 (8 ounce) haddock fillets, cut in 1/2 on an angle
  • malt vinegar, for serving
  • TARTAR SAUCE
  • 1cup mayonnaise
  • 1tablespoon capers, chopped
  • 1tablespoon cornichon, chopped
  • 2tablespoons flat leaf parsley, finely chopped
  • 1⁄2lemon, juiced
  • 1dash hot sauce

Directions:

  • Heat 3 inches of the oil in a deep fryer. Or you can heat 3 inches of oil in a deep pot. Peel the potatoes and cut them into chips, about the size of your index finger.
  • Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
  • Put the chips back in the fryer for 4 to 5 minutes until crispy and brown. Take out and drain.
  • In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter.
  • Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
  • Now submerge the battered fish into the bubbling oil for 4 to 5 minutes until crispy and brown.
  • Remove and drain the fish with the chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
  • Tartar Sauce (about 1-1/4 cups): In a small mixing bowl, combine all tartar sauce ingredients. Chill before serving to let the flavors combine.

Reviews:

  • Rebelde

    Great recipe! We tweaked it a little to our needs, (substituted GF flour for the batter), but we were really impressed. I made the tartar sauce, which was very good, but we didn’t end up using it, as the fish was so good on its own.

  • LifeIsGood

    Originally rated on 9/14/09 – This recipe made it into my book#266453. Excellent and easy fish and chips recipe. The batter is nice and light. Absolutely delicious. If you’re going to attempt authentic fish and chips, this is the recipe to try! Thank you. 🙂

  • jen temple

    Best Fish and Chips recipe I have ever tried. The batter is so light and really lets the flavor of the fish come out. Also really liked the tartar sauce recipe, very fresh tasting.

  • mommyoffour

    My guys gobbled this up. I made this for my family and the boys couldn’t get enough. We really liked the batter on the fish. I served with some coleslaw and hushpuppies. Thank you for sharing.

  • 911spatcher

    I made this last night….so good! My husband is from England and said this recipe tasted authentic. Make sure to sweep the fish back and forth once (so it starts to cook the batter) before completely dropping it into the oil or it will sink to the bottom and stick to the basket

  • Sephardi Kitchen

    This is REALLY late since I made these with my boyfriend over a year ago- but the recipe is great! We absolutely loved the breading– rice flour soda water comes out extra crispy, far better than the flour batters I’m more used to seeing. We didn’t have a deep fryer, so just cooked the fish/chips in a pan filled with 1-2″ of oil, and it still came out perfect after we got the temperature right. Besides that, the only changes we made were to add a bit more seasonings to the batter (cayenne pepper, dried parsley, lemon pepper?).

    And an FYI for anyone else considering this recipe– the batter is PERFECT for onion rings! We made a whole batch of them along after the fish was done.

  • eas60640

    This recipe calls for 2 cups of flour and 1/2 cup of rice flour for dredging. Tyler Florence’s recipe calls for 2 cups of RICE flour and 1/2 cup of rice flour for dredging. Don’t use regular flour. It’s too heavy. The rice flour gives it a light, airy taste and texture and is absolutely delicious. We’ve made this several times (with rice flour throughout) and it’s been a hit every time. Almost as good as The Laughing Halibut in London!

  • rob.dog_1

    Awesome 1st time results! I combined this recipe with Real English Fish and Chips With Yorkshire Beer Batter, using baking soda and beer instead of soda water. i also cheated with frozen (thawed & dried) fries. The fam was impressed and so was I. Can’t wait to do it again!

  • TnuSami

    Fantastic! Someone gave us a bunch of tilapia, so i used that instead of cod, but otherwise followed the recipe exactly. The kiddos aren’t sure they like fish, but they loved this recipe! My son declared the chips the best he’d ever had. : ) It was simple to put together & delicious! Thanks!

  • Pots & Pans

    How can you lose making a Tyler Florence recipe? The batter came out crunchy, and stuck to the fish well. I shook the malt vinegar over the fries too and oh what a meal!

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