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Super Crispy Fish and Chips


2 pounds cod fillets, boneless & skinned

canola oil, or peanut oil for deep frying

For the Fish Batter

1 cup all-purpose flour

1 cup rice flour

1/2 teaspoon black pepper, freshly ground

1 teaspoon salt

1 large egg, lightly beaten

2 1/4 cups soda water, cold (or beer!)

For the Lime and Caper Tartar Sauce

1 cup plain mayonnaise

2 tsp capers, chopped

2 tsp sweet pickle relish

1 tsp honey

1 tsp Worcestershire sauce

juice of 1/2 lime

1 tsp lime zest, chopped finely

pinch black pepper


To prepare the fish batter, combine dry ingredients.

Add the egg and soda water and whisk together just until the liquid is incorporated. Small lumps in the batter are not a problem.

Cut the fish into about 8 pieces. Season the fish with salt and pepper on both sides.

Dredge the fish pieces in additional rice flour to help the batter stick to the fillets. Dip the pieces into the batter and carefully drop them into canola oil filled deep fryer that has been preheated to 375 degrees F.

Fry for a few minutes, about 5 is fine depending on the thickness of the fillets; just until golden brown on both sides. Drain on a wire rack placed over a cookie sheet. Serve immediately.

If you have to fry the fish in more than one batch at a time, hold the fish in a 200 degree F oven on the draining rack to provide air circulation all the way around the fried fish pieces to prevent the fish from getting soggy.

To prepare the Lime and Caper Tartar Sauce

Stir all ingredients together until well blended.

Let sit in the fridge for an hour or more to let the flavors meld before serving with the fried fish

prep time: 15 MINUTES cook time: 5 MINUTES total time: 20 MINUTES



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