Fish & Chips (No Beer Batter)
User Reviews
4
4 reviews
Good
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
-
Servings
4
-
Calories
785 kcal
-
Course
Others
Fish & Chips (No Beer Batter)
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
Chips
- 3 to 4 quarts vegetable oil canola, safflower, or grapeseed
- 4 russet potatoes washed well and unpeeled, large
- kosher salt to taste
Fish
- 2 cups all-purpose flour
- 1 Tbsp baking powder aluminum-free
- 1 tsp salt sea salt
- ½ tsp black pepper freshly ground
- ¼ tsp paprika
- ⅛ tsp cayenne pepper optional
- 12 ounces seltzer cold, plain or club soda
- 1 ½ pounds cod fresh
- ½ cup cornstarch
- malt vinegar for serving
Instructions
- All ingredients ready? Let's begin!
- Fill a large bowl with icy cold water. Slice the potatoes into French fries with a sharp knife, or use a special fry slicer. Submerge the potatoes in the water and set them aside.
- Preheat your oven to 200°F. Pour the oil into a deep pot or Dutch oven over medium-high heat. Bring the oil to 320°F
- While the oil is coming to temperature, mix your fish batter. In a large bowl, whisk together the flour, baking powder, salt, pepper, paprika, cayenne, and seltzer until very smooth. Place this in the refrigerator for 15 to 30 minutes.
- Drain all the water from the potatoes and dry them well on paper towels or a kitchen towel. Working in batches, fry the potatoes for 2-1/2 minutes. Don’t overcrowd the pot. Using a spider, Transfer the limp potatoes to a rack inserted into a rimmed baking sheet to drain. Set the potatoes aside until they come to room temperature.
- Slice the fish into 8 equal long strips that are at least 1-inch thick. Set aside.
- Increase the oil temperature to 375°F. Again, working in batches, refry the chips until golden brown and crisp, approximately 3 minutes. Transfer the cooked fries to the rack inside the baking sheet and season with kosher salt while hot. Place the chips in the oven to keep them warm.
- Bring the oil to 350°F. Lightly coat the fish strips in cornstarch.
- Working in small batches, dip the fish strips in the batter and then into the oil. Turn the fish over as soon as the bottom side is golden. Cook the fish completely until the batter is crisp, approximately 3 minutes total.
- Using the spider, transfer the cooked fillets to the rack on the baking sheet with the potatoes to drain. Serve while hot and crisp with malt vinegar.
Nutrition Information
Show Details
Calories
785kcal
(39%)
Carbohydrates
130g
(43%)
Protein
45g
(90%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.05g
(3%)
Cholesterol
73mg
(24%)
Sodium
959mg
(40%)
Potassium
2316mg
(49%)
Fiber
7g
(28%)
Sugar
2g
(4%)
Vitamin A
109IU
(2%)
Vitamin C
23mg
(26%)
Calcium
312mg
(31%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 785 kcal
% Daily Value*
| Calories | 785kcal | 39% |
| Carbohydrates | 130g | 43% |
| Protein | 45g | 90% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 73mg | 24% |
| Sodium | 959mg | 40% |
| Potassium | 2316mg | 49% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 109IU | 2% |
| Vitamin C | 23mg | 26% |
| Calcium | 312mg | 31% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
4 reviews
Good
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