Fish and Chips
One of the best dishes in the world - fish & chips bro! This recipe features a simple version of Heston Blumenthal's famous beer batter and his renowned method for triple-cooked chips, which has become a staple in restaurants worldwide.
Beer batter method
The beer batter method with vodka added alongside the lager. Vodka has a boiling point of 78°C, well below water’s 100°C, so it evaporates faster when it hits the hot oil. That rapid evaporation leaves a more porous, lighter crust with a noticeably better crunch. The rice flour and plain flour combination reinforces this, since rice flour has very little gluten, which keeps the coating from becoming chewy or dense.
Frying
The chips use a linked triple-cook method: boiling, then a first fry at 140°C to set the outside, then a final fry at 180°C to get them golden and crispy. For the fish, a quick dusting of seasoned flour before the batter dip gives the coating something to grip. The trick of holding each fillet halfway into the oil for a few seconds before fully submerging lets the batter set so it doesn’t fall away or stick to the pot. The tartar sauce is a simple mix of finely chopped shallots, cornichons, capers, and dill stirred through mayonnaise.
Ingredient Notes
Vodka:
Vodka’s lower boiling point means it evaporates rapidly the moment the batter hits hot oil, creating a more porous crust that stays crispy longer. Use a cheap vodka here, there’s no difference in the result from using an expensive one.
Rice flour:
Blending rice flour with plain flour reduces the gluten in the batter, which is what keeps the crust light and crunchy rather than thick and chewy. Rice flour also absorbs less oil than plain flour, so the finished batter isn’t greasy.
White fish:
Any firm, mild white fish works here: hake, snapper, flathead, and blue grenadier are all good choices. Avoid oily fish like salmon or mackerel. The fat content behaves differently in hot oil and the stronger flavour competes with the batter.
Ingredients
FISH AND CHIPS
- 4 x 200g (7oz) portions of white fish suitable for frying (e.g., hake, snapper, flathead, or blue grenadier)
- 8 large potatoes suitable for chips (e.g., Sebago, Russet Burbank, King Edward, Dutch Cream, Maris Piper, or Kennebec)
- lemon wedges
- scrunched parchment paper (to serve, optional)
TARTAR SAUCE
- 3 shallots
- 8 cornichons
- 3 tbsp (45ml) baby capers
- small bunch of fresh dill
- 200g (7oz) mayonnaise
- zest of 1 lemon
FRYING AND BATTER
- 4 litres (7 pints) oil for frying (peanut oil or tallow work well)
- 200g (7oz) plain flour, plus extra for dusting
- 200g (7oz) white rice flour
- 1 tsp baking powder
- 1 tbsp (15ml) honey
- 300ml (10 fl oz) vodka
- 300ml (10 fl oz) lager or any light beer
- salt and white pepper
Equipment
-
Chopping board
-
Chef’s knife
-
Deep fryer or large heavy-based pot (for frying)
-
Thermometer
-
Large mixing bowl (for batter)
-
Whisk
-
Wire rack
-
Tray (lined with paper towel)
-
Small bowl (for tartar sauce)
-
Tongs or slotted spoon
Directions
PREPARE THE CHIPS
MAKE TARTAR SAUCE
FIRST FRY OF THE CHIPS
MAKE THE BATTER
COOK THE FISH
SECOND FRY OF THE CHIPS
SERVE
Notes
Chef Tips
Keep the batter cold
The temperature contrast between a cold batter and hot oil is part of what creates the crispy crust. Mix the batter, chill it in the fridge, and don’t let it sit on the bench while you’re frying. If you’re cooking in batches, keep it in the fridge between each one.
Hold the fish halfway in before releasing
When you lower the battered fish into the oil, hold it submerged to about halfway for a few seconds before letting go. This sets the batter on the bottom half first so the fish doesn’t sink and stick to the base of the pot. Once the batter has set, it will float freely and cook evenly.
Storage
Fish and chips are best eaten immediately. The batter softens quickly once the fish cools, and it doesn’t reheat well. If you have leftovers, reheat the fish on a wire rack in a hot oven at 200°C for 8-10 minutes to restore some of the crispiness. The chips reheat better in a hot oven or air fryer.
FAQs
Can I substitute the vodka?
Can I use a different beer?
Can I make this gluten free?
Nutrition
Nutrition
- Serving Size
- 1 serving
- Calories
- per serving
- 2630
- Carbs
- 274 grams
- Protein
- 54 grams
- Fat
- 144 grams
- Saturated Fat
- 21 grams
- Fiber
- 17 grams
- Sugar
- 10 grams
- Sodium
- 1070 milligrams
- Cholesterol
- 95 milligrams
- Potassium
- 1990 milligrams
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