Crispy Homemade FISH AND CHIPS Recipe

Crispy Homemade Fish and Chips is not an oxymoron. It can happen for you! In the pursuit of crisp, I did a lot of R&D on this one and have landed on a fish and chips recipe that is not only super crispy, but you can make it at home. In fact, I encourage it.

🔪 MY GEAR:

RECIPE:

CHIPS
•3-4 lbs (1.5kg) of kennebec potatoes or a bag of nice frozen fries. Russet potatoes will work in a pinch, but see video disclaimer
•Approx 2 quarts/2 liters of neutral oil (canola, soy, or beef tallow works. amount varies depending on size of your pot)
•3000g or about 3 quarts water
•45g or 3TBSP white distilled vinegar

Cut off the most rounded sides of the potato so you have a flat stable potato to work with, then cut potatoes into 3/4" matchsticks.

Add the cut potatoes, or chips as we'll call them from now on, into a large container of cold water to rinse off starch. Drain water from chips and repeat. Add water to chips again. If the water is still dirty, drain and repeat. If the water is clear, refrigerate chips in the now clean water for 2-24 hours.

When you're ready to cook, add water and vinegar into a large heavy bottomed pot (i'm using an old 5.5 qt dutch oven) and bring to a boil. Once boiling, add the soaked chips and bring the water back to a simmer. Allow to simmer for about 10 minutes, stirring occasionally. After about 10 mins, break a chip or pierce with a fork to check for doneness. Your fork shouldn't meet resistance, but the chip shouldn't be falling apart.

When ready, transfer chips to a wired rack. Blot with a towel to start the drying process then allow to cool for about 15 minutes. Pour out the boiling water, dry your pot well, and add about 4 inches of neutral oil or fat into your pot.

Preheat oil over medium until it reaches 285°F/140°C . When oil is preheated to 285°, add in chips into oil. After 5 minutes, drain well on wire rack and freeze for 30 minutes. We'll finish them after we cook the fish.

FISH + BATTER + FRYING
•1-1.25 lbs or .5kg fresh atlantic cod (i recommend thicker loin pieces)
•12 oz beer
•100g or 3/4 cup ap flour
•100g or 1/2 cup white rice flour
•2g or 1/2 tsp salt
•2g or 1/2 tsp baking powder
•25g rice flour

Cut fish into appropriate, similarly sized pieces. Season pieces lightly on both sides with salt. Let sit while you make the batter.

For the batter, whisk 75g ap flour, 75g white rice flour, salt, and baking powder together then whisk in 50-75% of your beer. The consistency you're looking for is thin pancake batter. Chill in the fridge for a few minutes before use.

Back to the resting cod. Use a towel to gently dry all sides of each piece VERY well.

Mix a 50/50 blend of the remaining rice flour and ap flour (about 25g of each) and lightly dredge each piece of fish in this blend.

Heat large heavy-bottomed pot of oil to 375°F / 190°C. Drop cod into batter, coat, and allow each piece to drain well before dropping into oil (gently, away from your body). I recommend frying 2 pieces at a time to maintain your oil temperature. After about 4 minutes of frying, or when batter is crisp and deeply golden, transfer fish to a wire lined rack with a spider or slotted spoon (fish should stay crisp for at least 30 minutes).

After fish is cooked, lower oil temperature to between 350°-360°F (175°-185°C) gently lower in chips into oil (in 2-3 batches) to fry for 7-8 minutes. Once cooked and crisp on the outside, drain well, then transfer to a bowl and toss with salt.

TARTAR SAUCE FOR DIPPING:
•175g mayo
•100g chopped bread and butter pickles
•20g chopped capers
•10g chopped parsley
•30g chopped and rinsed red onion
•40g dijon mustard
•juice of 1/2 small lemon
•1 small clove garlic, minced

Stir to combine.

Chapters:
0:00 Intro: The Payoff of Homemade F+S
0:27 Failed chip attempts + potato selection
1:30 Cutting and rinsing the chips
2:55 Cooking the chips: pt 1
4:32 Preparing the fish and batter
6:54 Quick Tartar Sauce
7:25 Time to Fry

#fishandchips #fishrecipes #friedfish #crispyfries

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**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

[kurtjohnson]

As an exec chef for many years; I can attest that making proper fish & chips can be frustratingly elusive. Brian really gives you the goods here. I also agree about In & Out fries. Wrong spud, wrong oil, wrong method. Nasty result.

[keithlee]

I love the constant comparison and contrasts that you make with the different elements such as rice flour vs corn starch. The results are awesome. You have researched this out extensively. You are an excellent chef with information that is quite nuanced. Thanks!

[bluto]

Hey Bri,
As a Brit living in the USA I fully understand what you are saying about the Maris Piper and chip quality. However, after years of trying to replicate the "chip" in the US, here are a couple of ideas that have helped me. Use lard not oil, it gives a way better crisp, IMO. Also use a brown beer such as Boddingtons. Cooking the chips twice is the way its done in the UK. When making the batter I use "00" flour which was a tip from a successful fish 'n' chip shop owner in the UK, i knew. In nearly all fish 'n' chip shops in the UK you can buy pickled onions, and pickled eggs as a garnish for the fish and chips, some how it really works and keeps it "traditional". When I serve this dish I use newspaper with a sheet of parchment paper as a liner. Use brewed malt vinegar (which is a non negotiable must!) and sea salt and you should have a winner. Tartar sauce is only served in up scale restaurants, in our house it was always HP sauce or ketchup...thanks USA! The pinnacle of the genre is a fish and chip sandwich with HP sauce, the brown not the fruity! Thanks for all the informative vids, they are all excellent. Cheers!

[bananapeek]

Super underrated channel. Keep up the awesome work !!. You motivated me to get into baking

[designmaniac]

This was a bit of work, but let me tell you, these were the best fish and chips me and my entire family ever had! I saved this recipe, I downloaded this recipe I'm going to memorize it because it's totally worth the trouble.

[brandongilbrech]

for y'all at home. Red Robin's frozen french fries cooked in an air fryer are a delight! Great coupling with anything that calls for fries on the side.

[theepicdestroyer]

Hello I’m a 12 year old cook, my channel is from years ago. I made this recipe for my family just for fun. It turned out AMAZING 🤩 and my parents loved it. Tysm

[dimilton]

Can we just appreciate him taking the time not only R & D, but also saving the footage to show us stubborn cooks that we should listen to a tried and true recipe?!?

[nathanmetus]

Your videos are THE BEST. Quick, on point details and you always nail your recipe in the end. I really like hearing about your prior attempts and what works and doesn’t work. Excellent content !

[ezura]

Tartare sauce is definitely a must here in the UK but it should have fresh dill in it. So fresh and fragrant!

[vishitetali]

Just found your channel yesterday and I'm glad I did you're very informative and genuine which is also great. I also like how you keep things to the point and are concisely valuing the viewer's time I clicked on a cooking video to learn about cooking nothing else and you deliver exactly that no-nonsense. A lot of people also end up just spewing out cooking "facts" and methods without testing them and showing the audience the difference it makes in the final product. Those few seconds showing what happens when you use corn starch in the batter are important and can make a big difference for someone who's just starting to cook. Glad to see you're growing and I hope to see more of your great content in the future.

[babyshadyxx]

As someone who is from the UK and barely have fish and chips, I can honestly say I love you 😂❤

[Johnp]

Dude, I'm in the UK and my mouth is watering!! A posh fish and chips for sure with some tricks i wasn't aware of - but you nailed it (Maris Pipers, thin batter, dry potatoes). Tartare sauce is mandatory in my book too - you see dill pickles often sold with them and pickled eggs. Awesome job !!

[eliasswierczewski]

i have watched like 5 videos in a row you have earned my subscription, fantastic content my man

[ricardomorato]

Hi, from Spain!!! I made your Reecipe, step by step, and it was delightfull!!! All my Familly enjoyed. Thank You Very Much.

[kevinsapokguy]

Love how much testing you did for this recipe the final outcome is exactly what I want out of my f&c

[Gearseller]

You’re right about the thin batter and rice flour. Both of those tips make for a crispy exterior.

[americanrebel]

I definitely learned the right way to cook fish-and-chips! Your way is now my way.

Thank you.

[hckeyd]

I can't believe you even went to the trouble to point out to our American friends the Maris Piper. They are very versatile too; great for mash, baked and obviously chips. Top notch video Brian, from Southampton (you know, Mayflower, Titanic etc) in England.

[dnc]

Oh my goodness, this looks amazing! Thanks for all the ideas!