How to make Fish and Chips the easy way? . This recipe can be prepared with just a little effort. This is my version of the classic English dish. You can slice the potatoes by hand, but a mandoline makes it easier to cut very thin slices. Here are ingredients and easy directions:
1 cup cornstarch
3/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large egg, lightly beaten
1/2 cup (one-third of 12-ounce-can) soda water or gluten-free beer, such as Bard’s Tale or Redbridge
1/2 cup white rice flour, for dredging
Peanut oil, for frying
4 large russet potatoes, peeled and cut into 1⁄16-inch slices
1 1/2 pounds cod or haddock fillets, patted dry with paper towels and cut in 3-inch pieces
Additional salt to taste
Place a rack in the middle of the oven. Preheat the oven to 200°F. Line a 13 × 9-inch baking sheet (not nonstick) with foil; set aside.
In a large mixing bowl, make the batter by combining the cornstarch, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter; set aside. Spread the rice flour on a plate; set aside.
In a deep saucepan or deep fryer, heat 3 inches of oil to 360°F. Pat the potatoes dry with paper towels. Add the potatoes to the oil and fry in batches 2 to 3 minutes or until nicely browned. Remove the chips with a slotted spoon and drain on paper towels. Transfer chips to the prepared baking sheet and place in the oven to keep warm. Let oil return to 360°F between batches.
Dredge the fish pieces in the rice flour and then dip them into the batter. Carefully lay the battered fish in the bubbling oil and fry 4 to 5 minutes, or until crispy and brown and the fish is just opaque when cut in the thickest part or flakes easily with a fork. Remove the fish with a slotted spoon and drain on paper towels. Sprinkle lightly with salt. If you are frying a lot of fish, place fried fish on baking sheet with chips in the oven to keep warm. Serve immediately.