How to make the crispiest fish and chips ever with this simple trick! This simple fish and chips recipe is the only one you'll ever want to use again.
Russet potatoes | 1 Pound , scrubbed or peeled | |
White fish fillets | 1 Pound (boneless, skinless) | |
Frying oil | 4 Cup (64 tbs) (grapeseed, peanut, canola, For deep frying) | |
All purpose flour | 1 Cup (16 tbs) | |
Baking powder | 1/4 Teaspoon | |
Salt | 1 Teaspoon | |
Pepper | 1/2 Teaspoon | |
Dill weed | 1/2 Teaspoon (optional) | |
Cayenne pepper | 1 Dash (optional) | |
Cold club soda | 1 Cup (16 tbs) | |
Ice cubes | 2 | |
Malt vinegar | 1/4 Cup (4 tbs) | |
Lemon wedges | 2 | |
Tartar sauce | 1/4 Cup (4 tbs) |
GETTING READY:
Cut the potatoes as shown in the video and soak in cold water for 30 minutes to overnight.
MAKING:
In a large bowl, combine flour, baking powder, salt, pepper and whisk well. Add soda quickly and drop in ice cubes.
In a large skillet, heat oil to 320-330°F.
Drain the potatoes and pat dry with towels.
Drop into oil and fry for about 2 minutes. Drain excess oil.
Heat oil up to 365°F. Stir the batter and dip fish pieces to coat well.
Drop fish pieces and fry for 2-3 minutes until golden brown. Drain excess oil using paper towels.
Increase temperature of oil to 365-375° and drop potatoes again brown and crispy.
Sprinkle with salt.
SERVING:
Serve and enjoy!
Serving size
Calories 530Calories from Fat 242
% Daily Value*
Total Fat 26 g40%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol
Sodium 650 mg27.08%
Total Carbohydrates 47 g15.7%
Dietary Fiber 2 g8%
Sugars 2 g
Protein 26 g52%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet