Crispy Fish and Chips is made extra crispy by adding cornstarch to the batter. It lightens the batter up also.
Crispy Fish and Chips
I have been making this batter recipe for fish for a while now and I love how crispy it is. Adding cornstarch is the secret ingredient that makes it work. It also lightens the batter, I will have to try some vegetables with it next time I make it. I have a feeling this might just work for tempura if I switch up the water for sparkling water. I’ll let you know when I try it.
I made my own fries for this dinner. When you fry the potatoes you want to do it in 2 stages. Fry them just until they start to almost brown the first time. Remove them from the pan to cool. When cool fry them a second time and you will have perfectly cooked French fries that stay crisp. I remember seeing them do this double fry method years ago as a teenager at Cedar Point. I always thought they had the best French fries ever!
- 1 1/4 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 16 ounces water
- 1 teaspoon salt
- 1 teaspoon Everyday Seasoning from Trader Joe's (or your favorite seasoning- Old Bay or Lemon Pepper)
- oil (for frying)
- Put all of the ingredients except fish and oil in a mixing bowl. Combine together with a whisk until mixture is smooth. Let set for at least 15 minutes before using or make up ahead of time and refrigerate it.
- Preheat oil to 350 degrees. Put fish into batter and let excess drip off. Add pieces to hot oil. Cook until fish is brown and floats on top of the oil. Remove fish to paper towels to drain. Add salt if adding additional.
- Serve with tartar sauce or malt vinegar.