Authentic Fish and Chips
This classic version of Fish and Chips is light crispy and incredibly satisfying. Serve with smashed peas, tartar sauce, ketchup and a fresh lemon wedge to complete this delicious meal.
Ah, fish and chips…such a classic meal. The light crispy fried batter wrapped around Sizzlefish’s North Atlantic wild caught cod really is the perfect combination. With its mild, slightly sweet, flaky texture, this cod is absolutely a must make when you’re up for this little culinary adventure.
Let’s talk about the ingredients for this batter. You will notice we chose white rice flour. This provides a deliciously light, crispy batter especially when combined with the baking powder and the carbonation of the beer. We also went with the dark beer to add some color to the final product along with a little extra depth of flavor. Feel free to use all-purpose flour or a combination of flours if you would prefer to in this recipe.
Trust us, this recipe is worth the extra time. There is really nothing better than a fresh batch of fish and chips with a cold brew along with friends.
4 Large Russet Potatoes
6 Sizzlefish Atlantic Cod Fillets
3 cups White Rice Flour or All-Purpose Flour; reserve ½ cup for dredging
1 TBSP Baking Powder
2 tsp Season Salt, plus more for after cooked
Pepper to taste
12-14 oz Beer, we used a dark beer
1 Large Egg
Oil for Frying
2 cups Frozen Peas
1 cup Water
2 TBSP Butter
Salt and Pepper to taste
Heat about 4 to 5 inches of oil in a deep fryer or a large high sided pot to 325°.
Peel the potatoes (if desired, but not necessary) and cut into fry shape, about ¼ in thick. Place in a bowl and cover with cold water. Allow to sit for about 10-15 minutes. Drain the potatoes and pat them dry.
Carefully place a small batch of fries in the heated oil and cook about 4-5 minutes or less depending on how big you cut them (larger fries will take a few extra minutes). You do not want them to brown at this point, just soften. Remove the fries from the oil and drain on paper towels until cooled. Continue working in small batches.
Increase the oil to 375°. Add the fries back in small batches; cook until browned about 2 minutes. Remove from the oil, drain on paper towels and season with season salt.
In a large bowl, combine 2 ½ cups flour, baking powder, season salt and pepper. In a small bowl, whisk the egg. Add the egg to the flour mixture along with 12 ounces of beer. Mix well. Add additional beer as needed to form a smooth batter.
Place the saved ½ cup flour in a wide rimmed bowl. Coat the cod in the rice flour and then dip it in the batter.
Gently place the battered cod in the heated oil and fry for about 5 minutes or until golden brown. Work in batches not to overcrowd the fish. Once browned, remove the cod from the oil to drain on paper towels. Lightly season with season salt.
Cook the peas in the water just until heated; about 5 minutes. Drain the peas. Coarsely mash in the butter, salt and pepper.