Fish and Chips
Instantly transport yourself to your favorite english pub and tuck in for a decadent meal of fish and chips. You'll feel as if you're right there: the thick, crispy batter gives way to light and fluffy cod. Topping a bed of crispy and salty fries, this meal would be best served with a crisp, hard cider or gluten free beer.
30 minutes
30 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 593 |
| Fat: | 4 g |
| Carbohydrates: | 124 g |
| Protein: | 24 g |
| Calculated per serving. | |
Serves: 2
Serves: 2
Ingredients
- Tartar Sauce (click for recipe), for dipping (condiment, optional) Click to see recipe
- 2 2 2 Potatoes, White, large, Russet potatoes (fries)
- Coconut Oil, Organic, for frying, about 4 cups
- 1 Tbsp 1 Tbsp 1 Tbsp Himalayan Pink Salt, (fries) + 1 1/2 tsp for batter
- 8-10 oz 8-10 oz 8-10 oz Cod
- 3/4 cup 3/4 cup 3/4 cup Arrowroot Flour, (batter)
- 1/2 cup 1/2 cup 1/2 cup Cassava Flour, (batter) ... We like Otto's Cassava Flour
- 2 tsp 2 tsp 2 tsp Baking Powder, (batter)
- 1/8 tsp 1/8 tsp 1/8 tsp Cayenne Pepper, a dash, more or less to your preference (batter)
- 1 tsp 1 tsp 1 tsp Primal Palate Adobo Seasoning, (batter)
- 1/2 cup 1/2 cup 1/2 cup Sparkling Water, (batter)
- 1/2 cup 1/2 cup 1/2 cup Water, (batter)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- If you would like to serve your Fish and Chips with Tartar Sauce, begin by making that. Click the ingredient to get that recipe.
- Start by preparing the fries (chips). Peel the russet potatoes, and cut into 1/2" fries. Place the fries in a bowl of cold water and agitate to help remove excess starch.
- Heat your choice of cooking fat (we like steam-refined coconut oil, because it is heat stable and doesn't impart a lot of flavor) in a medium pot. The amount of fat you need will depend on the size of pot you use. Aim to get at least 3" of fat (melted) in the bottom of the pot. Heat to around 320 degrees, measuring the temperature with a candy thermometer.
- Add the fries to the hot oil, taking care not to over-crowd them. Fry until golden brown, then remove to a wire rack. Season and allow to drain. Continue until all fries are cooked.
- While the fries are cooking, bring together the batter ingredients. Start with the dry ingredients (don't forget the extra salt), and stir together with a whisk. Add 1/2 cup of sparkling water and stir together. Continue by adding around 1/2 cup of water. Even if the batter seems runny, it will stiffen up slightly a few moments after mixing. Add more water if necessary.
- Cut the cod into 2" wide strips, and dip into the batter, coating on all sides.
- Keep the frying oil around 320 degrees, and slowly, gently dip the battered fish in to the oil. A technique Alton Brown outlines, which is helpful, is to dip half way and allow the batter to slightly cook before dipping the rest of the way. This keeps the fish from sticking to the bottom of the pot. As with the fries, do not crowd the pot.
- Fry for 3-4 minutes at 320 degrees, or until the batter is golden brown. Drain on a wire rack, and sprinkle lightly with additional salt if desired.
- Serve together, along with Tartar Sauce.
Add a Note
My Notes:
Never Miss a Bite
Get recipes delivered to your inbox every week
Holy epic fail, y’all!!!! I think something is wrong with the measurements of the batter…? When I added the liquid to the dry ingredients it foamed up to light fluffy weird dough stuff that was in no way, shape or form a batter. I had to add more water for it to be at all liquidish again. Ended up being delicious once I finally got the right consistency.
I know several people have made this with great success. I’m sorry it didn’t work for you, but I can’t imagine it’s wrong since others have made it without issue.
What can I use instead of cassava flour since that’s difficult to get here in Canada. Thank you