WEEKDAYS 1e|12c|p

The Crispiest Fish & Chips Ever!

Clinton Kelly
Servings: 4
1 to 2 hr

Make delicious fish & chips at home!

  • Ingredients
  • step-by-step directions
The Crispiest Fish & Chips Ever!
  • 3 russet potatoes (washed and cut into wedges)
  • 1/2 cup olive oil
  • 2 cloves garlic (peeled and smashed)
  • 1 tablespoon rosemary (finely chopped)
  • 1/4 cup parsley (roughly chopped, to garnish)
  • kosher salt and freshly ground black pepper (to taste)
  • 1/2 cup rice flour
  • 1 1/2 cups spelt flour
  • 1 tablespoon baking powder
  • 1 bottle lager beer (chilled)
  • 1 pound cod fillets (skinless, cut in 4 square pieces)
  • 1 teaspoon salt
Spicy Mayo
  • 1/4 cup hot sauce
  • 1 cup mayonnaise
  • malt vinegar (to serve)
  • In a large dutch oven, add oil to a depth of 2-3 inches and heat over medium-high heat to 350ºF. Preheat oven to 450ºF. Line baking sheet with foil. Place a baking rack in another sheet tray.
  • In a large bowl, add the potatoes, olive oil and garlic and mix to combine. Season with Kosher salt and freshly ground black pepper. Place onto baking sheet and bake for 45 minutes, turning every 15 until golden brown and crisp. Remove from oven and sprinkle with rosemary. Toss to coat. Garnish with parsley.
  • Meanwhile, in a large baking dish add rice flour. In another large baking dish, add spelt flour, baking powder, Kosher salt, and whisk to combine. Add beer to spelt flour mixture and whisk to combine.
  • Dredge the cod fillets in rice flour, shaking off any excess. Dip into the batter and place into the hot oil. Allow to cook until golden brown and crisp, about 6-7 minutes flipping fillets halfway through. Remove from oil to the baking rack and serve with potato wedges, spicy mayo and malt vinegar.
  • For the Spicy Mayo: in a medium bowl add hot sauce and mayonnaise and mix to combine. Serve with fish and chips.
  • Tip: if the batter is a little thick, add a little cold water. The batter should be the consistency of thick pancake batter.
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