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Recipe: Fish and Chips

24 Apr

I’ve never made fish and chips before for two reasons:

  1. Hot oil scares me- especially large batches of it
  2. It looks like it takes a long time to make

Let me tell you right now, it doesn’t take a long time to make at all! Two people can put together this recipe from Bobby Flay’s Fish and Chips Throwdown episode in under an hour for sure. (Hot oil still scares me, but that’s what guys are for lol).

Since there were only 2 of us, we did a half recipe instead. Here’s the full recipe:

Spicy Chips

Spicy Chips:

[we didn’t have ancho chili or chili de arbol powder, so we substituted with cayenne pepper instead, which worked just as well. If you like it really spice, throw in some hot pepper flakes and chop them up a bit to make them more fine and powdery]

  • 2 tablespoons kosher salt
  • 1 tablespoon ancho chili powder
  • 1 teaspoon chili de arbol powder
  • 4 large baking potatoes, like russets, about 3 pounds
  • Canola oil, for frying
  • Chopped cilantro leaves

Whisk together the salt, ancho and chili de arbol powders in a bowl. Set aside.

Cut potatoes into 1/4-inch thick slices then cut each slice into 1/4-inch thick fries. Place fries in a large bowl of cold water.

Heat oil in a large, straight sided skillet to 325 degrees F. Drain fries in batches on paper towels. Fry each batch for 3 to 4 minutes until a pale blonde color forms and remove to a sheet pan lined with paper towels.

Just before serving, increase the heat of the oil to 375 degrees F and fry the potatoes again, in batches, until golden brown. Remove to a sheet pan lined with paper towels and season with the spices and chopped cilantro.

Prepping the fish

Fried Fish:

  • Canola or Peanut oil
  • 2 cups all-purpose flour, plus 1 cup for dredging
  • Salt and freshly ground black pepper
  • 2 cups beer
  • 3 large egg whites, beaten to stiff peaks
  • 3 pounds cod or haddock, cut into 6-ounce pieces

Preheat a deep-fryer or a deep pot filled halfway with oil to 360 degrees F. Whisk together the flour, 1 teaspoon salt, 1/2 teaspoon pepper and beer in a large bowl. Set aside for 10 minutes. Fold in the egg whites.

Batter up! har har har

Preheat oven to 300 degrees F. Season the fish with salt and pepper, dredge in flour, tap off excess then dip the fish in the batter and fry in batches until golden brown on both sides. Remove with a slotted spoon to a plate lined with paper towels. Transfer to a baking sheet and keep warm in the oven.

Serve with chips and tartar sauce. Good for three servings per person.

Tartar Sauce

Tartar Sauce

For the tartar sauce, I didn’t use Bobby’s Lemon-Habanero flavor. I’ve always loved tartar sauce and wanted to see if I could make the traditional version myself. Here’s the recipe I used:


  • 1 cup mayonnaise
  • 1 tablespoon sweet pickle relish (Karra: chopping up a dill pickle works just as well)
  • 1 tablespoon minced onion
  • 2 tablespoons lemon juice (optional)
  • salt and pepper to taste

In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.


Ta Da!

This was definitely a lot easier than I expected it to be. The batter for the fish was extremely light and flavourful. I added a bit of sweet potato powder (which just happened to be in the kitchen at the time) for some added flavour. The taste of the beer comes through, so make sure you use a beer you like (we tried to pick one that wasn’t labeled ale or lager for our first try). Definitely let the batter rest for at least 10-20 minutes before adding in the egg whites for extra lightness. Oh, and use a whisk to make the batter. I used a fork, which was fine, but couldn’t get all the lumps out.

The chips came out great. We fried them up till they were golden brown, then moved them into the oven for extra crispiness. As for the tartar sauce, my best advice is to leave it in the fridge for a good 30 mins at least before using. The longer the flavours marry, the better the outcome. We threw in a little cayenne for some spice.

And that’s it! A delicious English pub staple right in your own home.