Fish and Chips

Fish and Chips

4 cups vegetable/canola or peanut oil, for deep frying
1 pound cod, cut into 3-inch pieces
1 cup rice flour, divided
½ cup AP flour
2t fine sea salt, divided
1¼t baking powder
¼t cayenne pepper
1 cup cold lager beer
lemon wedges, tartar sauce, and malt vinegar for serving

In advance:

  • Heat the oil in a Dutch oven over medium-high heat until 365ºF.
  • Prepare a wire rack over a rimmed baking sheet.
  • Place 1/3 cup of the rice flour in a pie plate.
  • Mix the remaining 2/3 cup rice flour, 1/2 cup all-purpose flour, 1 1/2 teaspoons of the kosher salt, 1 1/4 teaspoons baking powder, and 1/4 teaspoon cayenne pepper in a large bowl, whisk to combine.

  • Pat the cod dry with paper towels. Season with the remaining 1/2 teaspoon kosher salt.

  • Working with one piece at a time, coat the fish completely in the rice flour and place in a single layer on a baking sheet.


  • When the oil is around 325ºF, Finish the beer batter. add 1 cup cold beer to the flour mixture and whisk until smooth.
  • Fry fish in batches, letting the excess batter drip back into the bowl, and carefully placing in the oil. Fry, stirring and flipping them occasionally with tongs, until cooked through and golden brown, about 5 minutes.
  • Drain the fried fish. Transfer the fried fish to the wire rack.

Adapted from

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